Sweet Potato Casserole Recipe

SWP

Are you putting the finishing touches on your Thanksgiving menu this weekend like I am? I know a lot of us are tied to the commitment to tradition, but maybe it’s time to branch out and consider adding this tasty dish! I was introduced to it by my in-laws and it quickly became a favorite.

I love this version of a sweet potato casserole recipe so much that I make it all year long. Last week I made it up and ate the whole pan myself, a little bowl-full every day (the perfect way to keep some love handles on for the breast feeding baby). It’s sweet, but not overwhelmingly so…kind of like Fall melting in your mouth.

Ingredients:

  • 2 cups mashed sweet potatoes (about 5 medium sized sweet potatoes)
  • 1/3 cup butter
  • 1/3 cup sugar
  • 1/2 tsp salt
  • 2 eggs
  • 1 tsp vanilla
  • 2 tsp flour
Topping:
  • 1/3 cup flour
  • 1/2 cup chopped walnuts or pecans
  • 1/3 stick butter
  • 1/3 cup brown sugar
Peel and cut sweet potatoes into 1 inch pieces, and boil stove-top until soft. Drain water and mash sweet potatoes until soft. Blend in the rest of the ingredients together and put in a casserole dish. Assemble topping ingredients and spread over top of sweet potatoes.
Bake 350 degrees for 35 minutes.
If you try it, hope you enjoy it! Happy Thanksgiving menu planning.
Blessings, Heidi