Two Thanksgivings have come and gone since my Mom passed as a result of Alzheimer’s. For decades people always asked me for her Sweet Potato Casserole Recipe. Since this is a new blog to you I thought you might like to have it. It is always a big hit at Thanksgiving and Christmas.
This recipe is for a small portion. For a large family gathering Mom and my wife Marty always double the ingredients and use a large casserole dish.
Ingredients for the base: 1 large can of mashed sweet potatoes – 1 cup of sugar – 2 eggs
1/2 cup melted butter – 1 teaspoon vanilla – Mix and put in a casserole.
Toppings: 1/2 cup flour – 1 cup brown sugar – 1 cup pecans – 1/2 cup melted butter
Sprinkle on top of the potatoes and pour the 1/2 cup of butter over it all.
Cook 1/2 hour @ 350 degrees.
Note from the son who loves this dish. This is the best “side” I have ever tasted. If you do it right it is moist, sweet and the crispy pecans set it off. I especially like it two and three days later for late night dessert so make more than you plan to eat. Remember, canned moist potatoes are the key. Be sure the potatoes are “juicy.” Fresh sweet potatoes leave it a little dry and not nearly as enjoyable.
One final note! Be generous with the butter and vanilla. Let us know how you like it.
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