For as long as I can remember, my Mother's way of making sweet potatoes for the holidays was to melt butter and brown sugar in a pan, add sweet potato (or yams) cut in chunks, and cook through, and the butter & brown sugar gets all syrupy and sticky. Yummy! But, once I had a sweet potato casserole at a friend's dinner, and I fell in love...with the casserole. I added to the recipe....made it for my Mother, and now she asks ME to make it during the holidays now. Try it, you'll love it. You may even pass up the pumpkin pie for another helping of this casserole.
Ingredients for topping:
1 cup coarsely chopped pecans
1 cup packed light brown sugar
1/3 cup all purpose flour
3/4 stick of softened butter
Directions for topping:
In medium bowl, combine pecans, brown sugar, flour, and butter; until mixture is crumbly. Set
Ingredients for casserole:
2 cans (29 oz ea) sweet potatoes (or yams), drain well
1/2 stick softened butter
3/4 cup granulated sugar
1/2 cup evaporated milk
1 & 1/2 teaspoon vanilla
1/2 teaspoon salt
Directions for casserole:
1. Preheat oven to 350 degrees. Coat 13 X 9 casserole with non stick spray.
2. In large bowl, mash sweet potatoes (or yams) with electric mixer-about 2 minutes.
3. Add the butter, sugar, eggs, evap. milk, vanilla & salt, mix well another 2 minutes.
4. Spoon the sweet potato mixer into prepared casserole.
5. Spread the pecan topping evenly over top of the casserole.
6. Bake casserole for 45 to 50 minutes or until heated through and bubbly around the edges.
Serves approximately 8-10 and can easily be reheated if made the day before.