Sunday, October 7, 2007

Sweet Potato Casserole

I make this every year for Thanksgiving and/or Christmas. It's perfectly lightly sweetened and very fluffy, not heavy like most sweet potato casseroles. I never make the topping, but I wanted to include it for you anyway.


4 cups mashed sweet potatoes
1/3 cup white sugar
1/4 cup brown sugar
2 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
1/3 cup butter, melted
1 teaspoon vanilla extract

1 cup packed brown sugar
1/2 cup all-purpose flour
1/3 cup butter, melted
1 cup chopped pecans

  1. In a mixing bowl, combine the sweet potatoes, sugar, eggs, milk, salt, 1/3 cup butter and vanilla. Mix together and pour into a greased 13x9 inch baking dish.
  2. To prepare the topping, combine in a separate bowl the brown sugar, flour, 1/3 cup melted butter and pecans. Mix together and crumble over sweet potato mixture. Bake uncovered at 350 degrees F (175 degrees C) for 35 to 45 minutes.

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