Last week, my sister-in-law texted me for this recipe. It’s been part of most of my Thanksgivings, and when menu planning comes up, someone usually asks me to make it…including a mistake.
Let me explain. Way back in ’99 when I graduated from high school, I bought a recipe book and began jotting down favorite recipes from Mom’s collection. Somehow or other, when I copied this one, I was negligent to separate topping ingredients from the casserole ingredients! I suppose I assumed I would remember, but I didn’t, and one year I added an extra cup of sugar to the casserole. I was a huge favorite with my sisters-in-law that year.
So here, for posterity, is my mother’s Sweet Potato Casserole recipe.
(Also because I’m certain sure I’ll someday wish I had a digital copy….)
3c cooked & mashed sweet potatoes
1c sugar (+ 1c brown sugar if you want to replicate my now-legendary mistake)
1/2 cup milk
1/4 cup melted butter
1c brown sugar (do not omit even if you’ve added 2c sugars to the casserole)
1/3c melted butter
1c chopped pecans or walnuts
Preheat oven to 375. In a mixing bowl, combine sweet potatoes, sugar, milk, butter, eggs, & vanilla. Mix well and spoon into a lightly greased 2qt casserole.
In a smaller bowl, combine brown sugar, flour, pecans, & melted butter, mixing well. Sprinkle over sweet potato mixture in the casserole dish.
Bake at 375 for 45 minutes or until golden brown.
No one will blame you if you eat this for breakfast the next morning. At least, I won’t. 😉