Sweet Potato Casserole

This recipe was given to the Smith side of our family by a family friend.  For several years, especially when we were spread all over the country, it wasn’t considered a complete Thanksgiving if at least one person didn’t call another asking for the recipe. As a result, I’m pretty sure this recipe has been modified over time. I’ve tried to make sense of it all for you here.

Casserole

2  (29oz each)cans of Sweet Potatoes drained

½  c (1 stick) butter

¾ to 1 c milk

2 eggs

½ tsp Nutmeg

½ tsp cinnamon

½ tsp vanilla

Topping 

½ c flour

¼ c stick butter 

½ c brown sugar

1 c chopped nuts (we use pecans because we’re Texas)

Casserole:

Preheat Oven to 400 ℉

Using a hand or stand mixer, cream sweet potatoes with butter and milk until smooth.  Mix in eggs one at a time until well blended.  Stir in spices.  

Spoon into a 9×13 pan (Other sizes work.  It will just vary your cooking time)

Topping

Mix together butter, flour and brown sugar until crumbly (you can use a pastry knife, a fork or your fingers).  In some families, you could go ahead and mix in your chopped nuts.  In our family, one very difficult sister won’t eat nuts. So, we sprinkle the butter mixture over the entire casserole and then add the chopped pecans to half.

Bake for 20 to 30 minutes until hot and bubbly.  

Personally, I have found you can cook it at a lower temperature for longer if you need to put it in the oven at the same time as one of your other side dishes.