Today’s recipe is a perfect Christmas meal recipe – it’s a comfort food, it’s a cross between dinner and dessert, and it’s a crowd pleaser. My love affair with sweet potatoes began when I tried this dish years ago and now I’ve expanded into sweet potato fries and roasted vegetables. I’d have to say my favorite part of the dish is the topping, crunchy brown sugar-coated pecans. In fact, I prefer it to its marshmallow-topped counterpart. You know the sweet potato casserole topped with a marshmallow topping? Portion control is non-existent when it comes to this dish!
I tried to figure out where this recipe originated from but my mom said that she got it from a family friend years earlier. And so we aren’t exactly sure where it all started but if anyone knows, be sure to let me know!
I’m taking off for the next two days – it’ll be nice to break away a bit from social media. I’ll still check email and update Instagram but no posts for the next two days! I want to wish you all a wonderful Christmas and a happy time with your loved ones!
SWEET POTATO CASSEROLE RECIPE AND INGREDIENTS
3 c mashed sweet potatoes
1/2 c sugar
5 T butter
1/2 c milk
1 tsp vanilla
Mix potatoes, sugar, butter, eggs, milk and vanilla in a bowl. Spread in a casserole dish – you can use basically any casserole shape you would like. I like to use a bigger dish that’s more shallow to allow for more even distribution of topping. But a smaller/deeper dish is just as fine.
1/4 c pecans, chopped
1/2 c brown sugar
1/3 c flour*
4 T butter
Preheat oven to 350F. Mix pecans, sugar and flour together and then use fingers to incorporate butter until mixture resembles coarse meal. Sprinkle over potato mixture. Bake at 350F for 30 minutes.
*gluten free option: substitute brown rice flour for wheat flour
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