Thanksgiving will be here before we know it and yet Jane and I haven’t really been rolling out the holiday recipes as per usual. Perhaps we’ve been thrown off by the unusually warm weather up until now. Either way, it’s coming and you should add this to the list of things you need to make.
Our Aunt Loretta made this recipe once when I was visiting years ago and it’s stuck with me because it was so delightfully delicious. I asked for the recipe over a year ago because I wanted to share it with you. I was convinced that it was my grandmother’s, and when I asked about it, Aunt Loretta replied, “It’s from Better Homes and Gardens. I’m sure it’s someone’s grandmother’s but not yours”.
To whoever’s grandmother’s this recipe belongs to, thank you for sharing.
There are many sweet potato casserole recipes floating around in this world, but this one is topped with a brown sugar pecan crumble that basically melts into a praline on top of a buttery sweet potato layer. It’s sweet like a dessert and you won’t be able to get enough.
If there do happen to be leftovers, you may find yourself standing with the Tupperware in hand, refrigerator door open as you eat just one more spoonful.
Don’t say I didn’t warn you.
brown sugar pecan sweet potato casserole
makes 8-10 servings
1 1/2 pounds sweet potatoes
1/2 cup sugar
1/2 cup milk
1 egg, lightly beaten
3 tablespoon butter
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup pecans
1/3 cup flour
2 tablespoon butter
1/2 teaspoon cinnamon
Peel and cube the sweet potatoes. Cook in just enough water to cover. Cook until fork tender, about 25 min. Drain and return to the pot. Add the sugar, milk, egg, butter, vanilla, and salt. Mash together with a spoon, leaving some of the potatoes chunky. Pour in greased 2 qt baking dish. Mix the remaining ingredients together with your fingers until crumbly. Sprinkle evenly on top. Bake in 350 degree oven for 25 minutes until set. Let cool slightly before serving.