When it comes to sweet potato casserole, people fall into two camps. The marshmallow people and the pecan people.
My family is a pecan family. There is no room for marshmallow-topped sweet potatoes on our holiday table.
This dish has appeared on every Thanksgiving and Christmas table that I can remember. It’s my mom’s recipe, written on yellowing paper that’s beginning to tear with age. It’s a staple family recipe, one of those where if it’s missing, something is wrong. I’ve actually only made this once. I prefer to leave it up to my mom as this is her recipe and her signature holiday dish. To me it tastes like Thanksgiving and Christmas, with a splash of good memories and a pinch of tradition. I hope this recipe becomes as special to your family as it is to ours.
Sweet Potato Casserole – serves at least 8-10
3 cups cooked sweet potatoes (from about 3 large)
½ cup butter, softened
1 cup granulated sugar
2 eggs, lightly beaten
1 teaspoon vanilla
½ cup milk
1 cup (lightly packed) brown sugar
1 cup chopped pecans
½ cup all-purpose flour
¼ cup butter, melted
Preheat oven to 350°. Grease a 3 quart casserole dish
In a large bowl, mix sweet potatoes, butter, sugar, eggs, vanilla and milk with a hand mixer. If you don’t have a hand mixer, mix with a spoon until very well combined. Pour into prepared dish.
In a small bowl, combine topping ingredients and stir until all the flour has disappeared and the nuts are thoroughly coated. Spread evenly over the top of the sweet potatoes.
Bake in the preheated oven for 45 minutes.