You know what is coming! The feast day of all feast days! Hurray for Thanksgiving! While most of us like the turkey, we all know that it is really about the side dishes! No Thanksgiving feast is complete with out the dressing, mashed potatoes, casseroles, and salads. And certainly, nothing is more traditional and more delicious than the sweet potatoes!
I can’t think of sweet potatoes without thinking of my “sweet” dad. He was king of all things sugar! I remember him talking about loving his “sweet” vegetables. Now, we’re not just talking about a plain baked sweet potato. He loved them candied with plenty of brown sugar, honey & marshmallows. I love them that way too, however my children have a preference for this casserole. Regardless of how they are fixed, I know for certain that dad would approve. It is delicious and the perfect side dish to go with that turkey and dressing! This one is certainly making me think of and greatly miss my “Sambo”.
- 2 cups sweet potatoes, cooked and mashed
- 1 cup sugar
- 2 whole eggs, well beaten
- 1 cup milk
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 cup brown sugar
- 1 cup pecans, chopped
- 1/2 cup flour
- 3/4 stick butter
Wash sweet potatoes (approximately 4 medium size) and bake them at 375 degrees until fork tender, about 30-35 minutes.
When finished baking, slice them open and scrape out the flesh into a large bowl.
Add sugar, milk, eggs, vanilla and salt.
With a potato masher or mixer, mash them up just enough—you don’t want to be perfectly smooth.
For the topping, (in a separate bowl), mix brown sugar, pecans, and flour.
With a pastry cutter or fork, cut butter into the mixture until combined, (it should have a coarse & crumbly texture).
Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.
Bake in a 400-degree oven for 30 minutes, or until golden brown.