Growing up I thought that I didn’t like sweet potatoes. Silly, silly me! My grandma used to cut them up and throw them in a pan with some marshmallows on top. Now, we all know that the crazy s’mores lady (that would be me) loves toasted marshmallows, but I would just pick them off and eating a bite of sweet potato to be polite. And then, one year, everything changed.
When I arrived at Thanksgiving dinner I saw something…..NEW. If you know my granny you will know how surprised I was. She has her menu for holidays and she does not veer from it. But her sister had told her that she just HAD to make this new sweet potato recipe that she had gotten from a friend, and so she did. The sweet potato was there…but it was topped with brown sugar and nuts. Hmmm…. I skeptically tried a bite to be polite, and then I died and went to Heaven. Well, not really, but I swear that’s what it felt like. I went back for helping after helping.
So, without further ado, here is our family’s now-favorite Sweet Potato Pie Casserole. I *had* to make it for these pictures and we ate just it for dinner for two nights. LOL….we have problems. Make it. You will NOT be sorry!!
- 3 cups mashed sweet potatoes (2-3 large sweet potatoes)
- 2 eggs, well beaten
- ½ cup evaporated milk
- 1 scant cup white granulated sugar
- 4 Tablespoons melted butter (for the potatoes)
- 1 teaspoon vanilla extract
- 1 cup brown sugar, packed
- ½ cup flour
- 5 Tablespoons melted butter (for the topping)
- ½ cup chopped pecans (optional for families with nut allergies)
- Preheat the oven to 350 degree.
- Cook and mash the sweet potatoes. You can bake them, but I usually peel them, chop them up, and boil them. Mash them with an electric mixer or a potato masher.
- Beat the eggs well with a whisk and add them to the potatoes.
- Add the evaporated milk, white sugar, 4 Tablespoons of melted butter, and the vanilla to the potatoes and mix well.
- Pour the potato mixture into a greased 2 quart casserole dish.
- In a new bowl mix together the brown sugar, flour, and 5 Tablespoons melted butter well with a fork.
- Crumble the topping mixture over the top of the sweet potato mixture with your hands, spreading it out evenly.
- Top the dish with the chopped pecans.
- Bake at 350 degrees for 25-30 minutes.
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