Most years for Thanksgiving we have made the long trip (by car) from our home in Georgia to my husband’s family in Wisconsin to enjoy a week with them and of course, have Thanksgiving dinner. It’s a most enjoyable time for all filled with laughs and memory-making moments. My wonderful Mother-in-law makes an out of this world Sweet Potato casserole that my pickiest daughter loves. She shared her recipe with me and it will be part of our meal this year as we weren’t able to go to their house. My daughter, Valerie, also made this dish this year and it was great. I can already taste this…
Original recipe yield 6 cups
- 4 cups sweet potato, cubed
- ½ cup white sugar
- 2 eggs, beaten
- ½ teaspoon salt
- 4 tablespoons butter, softened
- ½ cup milk
- ½ teaspoon vanilla extract
- ½ cup packed brown sugar
- ⅓ cup all-purpose flour
- 3 tablespoons butter, softened
- ½ cup chopped pecans
- Preheat oven to 325 degrees F (165 degrees C).
- Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
- In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth.
- Transfer to a 9x13 inch baking dish.
- In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans.
- Sprinkle the mixture over the sweet potato mixture.
- Bake in the preheated oven 30 minutes, or until the topping is lightly brown.