My take on Sweet Potato Casserole

You always hear from people how they “hate” sweet potatoes how they have tried them every different way and didn’t like them.  Now to be sure, there are some pretty nasty tasting ideas on how to make these out there.  But it doesn’t have to be that way.  Nor do you have to get it from a can to make them taste so good the nay sayers go back for second!

I use real sweet potatoes not from a can and many who do not like them end up loving this recipe.  Give it a try, see what you think.

What you’ll need to get started:
Start by preheating your over to 325 degrees and then gather together:
4 cups of cubed, peeled sweet potatoes
1/2 cup white sugar
1/2 teaspoon salt
2 eggs beaten together
1 teaspoon of vanilla extract
4 Tablespoons of softened butter
1/2 cup of milk

For the topping you will need to get the following together:
1/2 cup packed brown sugar
1/3 cup flour
4 Tablespoons butter
1/2 cup chopped, fresh, pecans

Now to pull it all together lets boil the cubed sweet potatoes until softened, drain, then mash using a mixer.  The mixer is helpful here shortly.

Now mix into the sweet potatoes the sugar, salt, eggs, vanilla, 4 Tablespoons of butter, and milk.  Personally I continue to mix until I can whip them for about 30 seconds but until lumps disappear is all that is important.

Move this to a 9×13 casserole dish and while that is waiting let’s get our topping together.  Melt your additional 4 Tablespoons of butter and mix in the brown sugar and flour.  Once well mixed stir in pecans. Take this mixture and top the sweet potatoes and smooth to evenly coat the top.

Put in your oven for 30 minutes, some ovens perhaps a little longer until topping is browned.