My Favorite Thanksgiving Recipe

This Thanksgiving we made some fun dishes.  We had a great time trying out new recipes…making everything from scratch. 

One of my favorite dishes was the Sweet Potato Casserole that I made.  The recipe called for whole milk but I read all the reviews on the website and many who wrote comments suggested using evaporated milk instead - so I did. 

I LOVED this dish and will be making it again for our Christmas Eve dinner next month (we eat Christmas dinner with the kids at TOA). 

I wanted to share it with you since it was so easy and so tasty! 

Here it is: 

Sweet Potato Casserole

4 Cups of Sweet Potato Cubed (bake the sweet potatoes as opposed to boiling them)

½ Cup of white sugar

2 Eggs beaten

½ Teaspoon of salt

4 Tablespoons of butter softened

½ Cup of Milk (I used evaporated milk)

½ Teaspoon vanilla extract (I used a little more)

For the Topping

½ Cup packed brown sugar

1/3 Cup all-purpose flour

3 Tablespoons of butter softened

½ Cup chopped pecans (I used candied pecans that I bought at Trader Joe’s when I was in CA last May)

A dash of cinnamon as you prefer (this is what I did because I love cinnamon)

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Cook sweet potatoes until soft.  Mash potatoes but leaving chunks.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans and cinnamon. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

FYI:  I called my mom on Thanksgiving Day and told her all about this dish…she is my favorite cook of all time…and she said it sounded delicious!