Happy December! Can you believe it’s here already? With this recipe today, I’m an entire year behind. What the what?
Yes! When Thanksgiving rolled around last year, I realized I had no time to share this sweet potato casserole recipe with you before our big turkey day.
I’d intended to share it before Christmas last year. And, that’s when it happened. My brain lost hold of the entire plan. Again.
Does your brain go on vacation like that sometimes? (Another thing I need a pill for, apparently.)
I’ve had this sweet potato casserole recipe for years and years. I have no idea who gave it to me. You know how it is…an old recipe card in your hand writing with a title only and no source.
Every year at Thanksgiving, my family expects the pecan-crusted casserole on our table, so it’s a regular. I was chastised once for making a recipe with marshmallow topping (hoping for a nice change). They threw a revolt. Can you imagine the banter?
Picture it: utensils in hands, pounding fists on table top, demanding, “We want pecan topping! We want pecan topping!” (Ha! Yes, I jest.) It was just shy of that type of protest, though – no kidding.
So now I never waver. The message was loud and clear.
Since we’re half an hour from sweet potato mecca of the world, our grocer has piles and piles of them every harvest season. How nice! They’re straight off the farms of some friends at church. We treat them real nice. (We know where our sweet potatoes are buttered!)
I baked all the sweet potatoes from harvest time, peeled them, and froze them on a baking sheet, not touching. After they were frozen, I loaded them into gallon freezer zip-top bags.
It was very easy to remove the number I needed for the casserole and place them inside a baking dish prepared with vegetable spray. Thaw in the refrigerator over night and then remove the dish an hour before serving time. Easy-peasy for Southern Sweet Potato Pie, too.
It was so convenient to whip the thawed potatoes inside the baking dish and add the other ingredients.
Blend until smooth. Mix together the topping ingredients.
Sprinkle the topping evenly over the top of your casserole.
Warning: a 9″ x 13″ x 2-1/2″ pan is recommended for proper topping distribution. This deep dish made for very thick topping. (Not necessarily a bad thing for my pecan-topping-demanding-family. (To accommodate for a deeper but smaller surface area, I cooked it a little longer than the 25-30 minutes stated in the recipe.)
- 3 cups cooked, mashed sweet potatoes
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup butter
- ⅓ cup milk
- 1 cup light brown sugar
- 1 cup chopped pecans
- ⅓ cup flour
- ⅓ cup softened butter
- Preheat oven to 350 degrees.
- Mix topping ingredients in small bowl and set aside.
- Mix remaining ingredients and place in a greased casserole dish. Smooth to an even layer. (9" x 13" x 2-1/2" pan recommended).
- Sprinkle evenly with topping and bake in 350-degree oven for 25-30 minutes.
Dinner time! Yummy….
Now you’re all ready for your Christmas menu this year or Thanksgiving next year. Aren’t I special, being so late with this delivery? Not!
What dish does your family demand at Thanksgiving?