Every year, we have Thanksgiving at my Mom’s house. Every year, one item on my list to make is Sweet Potato Casserole. I remember as a kid going to my Nannie Red’s that most every year, each sister or sister-n-law pretty much brought the same thing. It was tradition.
My Aunt Denise or Aunt Nici as I call her was the one to always bring the Sweet Potato Casserole.
My little brother Tyler will eat this for dessert as well as with his meal.
Here’s how I make it… feel free to use substitutions if needed, but honestly real sweet potatoes and real butter and cream make it awesome!
Sweet Potato Casserole
About 5 large sweet potatoes boiled, drained and mashed
(that equals about 30ish ounces of sweet potatoes if you want to use one of the big cans)
1 stick of butter, (melted)
2 large eggs, (beaten)
3/4 cup sugar
1/3 cup cream, (evaporated milk can work)
2 tsp vanilla
1 tsp cinnamon
1/2 tsp cloves
Freshly grated nutmeg (This is a game changer.. I despise ground nutmeg, but I love freshly grated!)
Preheat oven to 350*
Mash potatoes and mix with butter, eggs, sugar, milk and vanilla. Put into 9×13 baker. You can use smaller, but everyone seems to like it when I use a larger pan so there is more yummy topping.
Topping:
1 cup chopped pecans
1 cup brown sugar
1/2 cup flour
1/2 stick butter
Mix sugar and flour, add butter til mixture is crumbly. Add pecans and crumble over top of casserole.
Cover and bake at 350* 40-50 minutes. Sweet potato mixture will set up and top will become melt and form crust.
May your Thanksgiving table be blessed with this recipe and may your day be enjoyed with the ones you hold most dear!
Have a beautiful Thanksgiving, friends!!
