When I posted the following picture on Facebook last week, I received several requests for the recipe! So, I decided to share it with you here!
This family-favorite recipe comes with many memories attached to it! It is one of my Dad's all-time favorites! While my family only gets to eat this rich dish on Thanksgiving and Christmas, my Dad gets a hankerin' for it at least once a month! :)
Since he mentioned having bought sweet potatoes especially for this casserole, I made this for him last week. If you don't crave sweet potatoes in July, you may want to tuck this away where you can find it come fall! It is sure to be a hit on your holiday table!
Sweet Potato Casserole
3 cups whipped sweet potatoes
1/2 cup sugar
1/2 tsp salt
2 eggs, beaten
1/3 stick butter, melted
1/2 cup evaporated milk
1 tsp vanilla butter nut flavoring
Peel and cook sweet potatoes until fork-tender. Using a mixer, whip the potatoes and then add the remaining ingredients, mixing well. Pour into a buttered 9"x9" casserole dish. Sprinkle on topping.
Mix together with hands:
1 cup brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
1/3 stick butter, at room temperature
Bake at 350 degrees F for about an hour, or until topping is browned and casserole is heated through.
1. This can be made ahead and refrigerated for 3-4 days. It can also be frozen. If frozen, it is best to freeze the topping and the filling separately in ziplock bags.
2. Double recipe for large family or holiday crowd and bake in 9"x13" pan for 1 to 1 1/2 hours.
3. Instead of peeling and boiling sweet potatoes, I like to bake them until tender and scoop out the sweet potato and whip.
4. If this recipe is too sweet for you, you can adjust sugar accordingly.