Thanksgiving Dinner Idea: Sweet Potato Casserole

I have never liked sweet potatoes and always snarled my nose up to the offer of any sweet potato casserole at holiday gatherings.  2 years ago, a friends Mother made the most delicious sweet potato casserole I have ever tried.  I gobbled up not one, not two but 3...yes 3, servings of it that day.  She was gracious enough to share the recipe with me and I began making it for our holiday gatherings.  It has such a different taste from traditional sweet potato casserole and a lot of our family likes to eat it for dessert as well. During Thanksgiving & Christmas, both my family & David's family always ask me to bring the sweet potato casserole because we all love it so much.  In fact, our families like it so much we often make it just for family dinners and not for a special occasion as well.  It is my most requested recipe throughout the year.  I thought I would share it with you as Thanksgiving is just around the corner.

SWEET POTATO CASSEROLE

4 sweet potatoes
1 cup sugar
2 eggs
1/2 teaspoon salt
1/2 stick butter
1 teaspoon vanilla
1 1/2 teaspoons cinnamon

Peel sweet potatoes and cut them into small pieces and boil them until soft. Drain.

I put my softened pieces into my Kitchenaid stand mixer to mash them up or you can mash them by hand.

Then add all the above ingredients to the mashed sweet potatoes (sugar, eggs, salt, butter, vanilla & cinnamon). Stir until well mixed. 

Grease a 9 x 13 baking dish and pour sweet potatoes into pan spreading evenly.

TOPPING

1 cup brown sugar

1/2 cup flour

1 cup chopped pecans

1/2 stick butter, melted

In a mixing bowl, combine brown sugar & flour and mix with a fork to get rid of as many lumps/clumps as you can. 

Add chopped pecans and mix until well blended.

Pour melted butter into above mixture until all ingredients are coated with butter.

Place topping mixture over mashed sweet potatoes until thoroughly covered.

Bake at 350 degrees until the topping is nice & brown (my oven takes about 20 minutes).

**~~ENJOY~~**