Sweet Potato Casserole
I’ve been making this dish for years. The family requests it every Thanksgiving. There are never any leftovers. My version is based on this Better Homes and Gardens recipe.
- 1 1/2 lbs sweet potatoes
- 1/2 Cup granulated sugar
- 1/2 Cup milk
- 1 beaten egg
- 3 Tablespoons butter, cubed
- 1 Teaspoon vanilla
- ½ Teaspoon cinnamon
- 1/2 Cup packed brown sugar
- 1/3 Cup all-purpose flour
- 2 Tablespoons butter
- 1/2 Cup pecan pieces
Scrub, wash and peel sweet potatoes. Cut off woody portions and ends. Cut into cubes. In a large saucepan, cook potatoes, covered, in enough boiling water to cover for 20 to 25 minutes or until tender; drain.
Preheat oven to 350 degrees F. Transfer potatoes to a large mixing bowl. With a wooden spoon stir in granulated sugar, 3 tablespoons butter, milk, egg, vanilla and cinnamon. Transfer sweet potato mixture to a greased 2-quart casserole dish.
Combine brown sugar and flour; cut in the 2 tablespoons butter till mixture resembles coarse crumbs. Stir in pecan pieces and sprinkle crumb mixture on top of potatoes.
Bake, uncovered, in preheated oven for 30 to 35 minutes or until hot and bubbly.
Makes 6 to 8 servings.