Sweet Potato Casserole
In my house, a traditional holiday meal always included my Aunt Ida Bell’s sweet potato casserole. Here’s a close version of her recipe that I made and sold at our small markets every Fall and holiday season. These are still requested by our old customers who say our recipe is the very best!
I backed off on the sugar just a little from the original recipe and I use mashed baked sweet potatoes. But, if you’re in a big hurry, canned yams work well too unless you’re opposed to high fructose corn syrup. If so, then stick with the fresh sweet potatoes which can’t be beat for flavor.
- 1 28 oz can sweet potatoes (drained) or 3 cups cooked sweet potatoes
- ¼ cup sugar
- ¼ t. cinnamon
- 2 eggs – slightly beaten
- ½ T pure vanilla
- ½ stick butter – melted
- ½ cup half and half or cream (If using fresh sweet potatoes, you can skip this ingredient)
- ⅓ cup light brown sugar
- 1 T plain flour
- ½ cup pecans – chopped
- 2 T butter melted
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- Drain (discard liquid) sweet potatoes and beat with hand mixer. Add and beat in sugar, cinnamon, eggs, vanilla, melted butter, and cream. Pour into 6 X 12 or 8 X 8 baking dish.
- Topping: Mix together brown sugar, flour, and pecans. Drizzle melted butter slowly over pecan mixture, tossing as you drizzle. Sprinkle topping over sweet potato mixture.
- Bake at 350 for about 45 minutes.
- This casserole freezes well.