Sweet Potato Casserole is good for the soul. It really is, people.
This dish reminds me purely of Thanksgiving. It gives me happy chills.
Why do we only make this recipe for Thanksgiving? I really don’t know why.. It is too good for a one-time year thing.
Cast of Characters:
8 Medium-Large Sweet Potatoes
1 cup sugar
1/2 cup of butter (1 stick)
1 teaspoon vanilla
1/2 cup milk
10 tablespoons butter
2 cups brown sugar
1 cup flour
1-1.5 cups chopped pecans
Go ahead and put a pot of water to boil first thing, so it can be boiling once you are done peeling and dicing the taters.
Wash your sweet taters..
You are technically peeling off the skin, but I like washing them anyways. It makes me feel better.
Grab a peeler and peel away.
I hate this step.. I hate peeling potatoes.
I wish there was a trick to this, but sadly there isn’t.
and dice ’em baby.
Put them in a bowl as you dice them to make them easy to pour into the water.
Once your water has come to a boil, throw in all the potatoes.
Leave the heat on High until they become soft.
Make sure you stir occasionally so the potatoes don’t stick to the pot.
Once they are soft…
Throw them into a strainer to drain all the water.
Throw the hot potatoes into a bowl with the sugar, butter, eggs, vanilla, and milk.
I ALWAYS put the ingredients in a regular bowl.
I tried putting them in the electric mixer the first time and there are too many potatoes..it was a slight disaster.
Grab a spoon and stir until combined.
The potatoes stir easily since they are very tender.
Throw it into a 9X13 baking dish.
This is the start to the topping
(All butter not pictured)
I didn’t want to scare y’all
Throw in the butter, brown sugar, and flour.
Put on top of the sweet potatoes already put into the dish.
Then, sprinkle the pecans on top.
Throw into a 350 degree oven for 30-40 minutes, until bubbly.
Take it out and enjoy.
This makes my heart so happy, and I promise it’ll make your heart happy too.
Makes such a great side dish.