Prep 10 mins
Cook 30 mins
Another one of my Mama's. This is so good, you could eat it as a dessert if you wanted to. A must for Thanksgiving.
- 3 cups mashed sweet potatoes
- 1 cup sugar
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1⁄2 cup melted butter
- 1⁄3 cup milk
- 1 cup light brown sugar
- 1⁄3 cup flour
- 1 cup chopped pecans
- 1⁄3 cup butter
- Mix casserole ingredients together.
- Put into greased 2 qt casserole dish.
- Pour topping evenly over top.
- Bake in preheated 350 degree oven for 25 to 35 minutes.
I can't imagine anyone not loving this recipe! My mom has a recipe similar to this, but she was coming to my house for Thanksgiving and forgot her recipe! So, this one looked similar to what hers is like and I made it--I got rave reviews from everyone in the family! It was the first dish to disappear. It actually made me feel kind of bad to get such compliments on a dish that my mom has been making for years...I guess this is just a better recipe...I'm sure not telling Mom, though. Thanks so much!
Worked perfectly! I only used 2/3 cup sugar and half the butter it called for in the recipe and it was plenty sweet for our tastes. For the topping, I used marshmellows topped with brown sugar. The marshmellows carmalized with the brown sugar for a yummy topping. Plus, I wanted to cut down on the amount of butter, sugar that the recipe needed. Thanks!
I thought I should review this recipe also since it is a copy of Cristin's Sweet Potatoe Casserole. I used low-fat evaporated milk, light butter, egg beaters and Splenda to keep the calories down. This recipe called for chopped pecans on the top which I left out do to calories. Thanks for such a great recipe.