Do you love Sweet Potato Casserole? I definitely do. I know people either love or hate sweet potatoes, but this is my all time favorite recipe. It comes from my mother-in-law Jolene and she is an awesome cook. The first time I tried these, it was one of those moments where I could not get enough. These are perfect for Thanksgiving because they are so quick to put together, but make them as a side dish with any dinner, and you will not be disappointed.
I hope you love them as much as I do-enjoy.
Sweet Potato Casserole
4 1/2 pounds Sweet Potatoes, cooked
1/2 cup softened butter
1 cup sugar
2 eggs beaten
1/3 cup evaporated milk
1 tsp vanilla (Mexican is my favorite)
Topping
1 cup brown sugar
1/3 cup softened butter
1/3 cup flour
1 cup chopped pecans
Directions– Preheat oven 350 degrees. Remove sweet potato skins and place potatoes in a large mixing bowl. (If using using canned make sure and drain) Add remaining ingredients and mix well. Place in a 9X13in. baking dish. Mix topping together in a small bowl and sprinkle on top. (Pecans are optional, but so so good!) Bake for 25-35 minutes until top is slightly crispy.
Quick, but so delicious people will never know how easy these were!
The color indicates yams rather than sweet potatoes! Could you clarify which?? Thanks!
You can actually use either! Both work great!