You know what my favorite thing about a recipe is? I love that it can be carried down from generation to generation keeping family traditions and loved ones alive. For me, I think that's why I love cooking so much. I have very early memories of helping my mom in the kitchen absorbing every bit of information that she would give me. There was always so much love in her food, which is probably why my friends and my brother's friends loved coming to our house so much. Still to this day she loves feeding people. I definitely inherited this same love from her, and she inherited it from her mom, my Mom-Mom.
We still have my grandmother's hand-written recipes, and there are several that no matter what new, modern spin has come out, I can't seem to change, and frankly there is no need to because they are utterly delicious. Since I was only two when my Mom-Mom passed away, cooking her recipes has been a way for me to know her and keep her with me always.
This sweet potato casserole is one of her recipes that is a must during the holidays! Every Thanksgiving and Christmas (that's right I have to make it for both) I make this recipe and a part of her is right there making the casserole with me.
This dish is so delicious...it's creamy, decadent, and the topping is basically like a crumbled pecan pie praline that I could eat all by itself.
Here's how to make this delicousness:
- 3 Cups Sweet Potatoes
- 1 Cup Sugar
- 1/2 Cup Melted Butter
- 2 Eggs (well beaten)
- 1 Tsp. Vanilla Extract
- 1/3 Cup Milk
- 1 Cup Brown Sugar
- 1/2 Cup All Purpose Flour
- 5 Tbsp. Melted Butter
- 1 Cup Chopped Pecans
The first step is to peel and chop your sweet potatoes into large cubes. Place cubes into a large pot and fill the pot with cold water until the potatoes are just covered. Bring to a boil and let the potatoes go until they are fork tender (about 15-20 minutes). After potatoes are tender, drain off the water, and place potatoes into a large mixing bowl. You will then add your sugar, melted butter, well beaten eggs, vanilla, and milk. With a mixer, combine until smooth and creamy. Go ahead and preheat your oven to 350 degrees.
After you get your mixture to desired consistency, you will spoon into a 2 quart casserole dish. At this point you will chop your pecans, add your brown sugar, flour, and melted butter to a separate mixing bowl, and combine well until you have a crumble, you can just use a spoon or spatula for this.
Cover sweet potato mixture with the pecan crumble and place into your preheated oven for 25-30 minutes.
Once your casserole has browned nicely on top, it is done! Go ahead taste it, your guests will never know.
Now I know your mouth has to be watering...look at that topping...
I'll admit that this is not a part of the healthy recipes that I am usually posting...it's a part of that 20 percent reserved for special occasions and the holidays, and you know what I don't see anything wrong with this picture...do you?