Edesia's Sweet Potato Casserole

Edesia's Note:

I got this recipe from a woman in Texas. Everyone absolutely loves it. Loaded with butter and sugar, it tastes like dessert! I make it every Thanksgiving and everyone asks to take the leftovers home with them. If you like things less sweet, cut back on the white sugar.

• Total Time: 2 hrs 30 mins
• Prep Time: 1 hrs 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 12

• 4 large sweet potatoes , cooked, peeled, and mashed
• 1 1⁄3; cups butter , divided
• 1 teaspoon salt
• 1 ½ cups sugar
• 4 eggs
• 2 teaspoons vanilla
• 1 cup flour
• 4 teaspoons flour
• 2 cups brown sugar
• 2 cups pecans , chopped

Directions:

1. Combine sweet potatoes, 2/3 cup butter, salt, sugar, eggs, vanilla, and 4 tsp flour. Pour into a greased 9 x 13” casserole dish.
2. Combine brown sugar, remaining butter, and remaining flour; mix together until crumbly. Add pecans. Put on top of casserole.
3. Bake at 350° for 45-60 minutes or until set in the middle.

Reviews

[~Robyn~]

This was the star of my Thanksgiving feast! I roasted 5 sweet potatoes then peeled them easily and used Splenda in place of the white sugar. This was a hit with my sweet potato "haters" too! This will be an annual Thanksgiving dinner recipe from now on. Thank you!

[Chef #702666]

I have used this recipe for years and it is the best! A couple of words of advice -- use fresh sweet potatoes, not canned (there is a huge difference) and I always bake mine rather than boil them -- otherwise they can be too wet. I use my stand mixer for the sweet potato mixture and it works out great. My family's favorite!