Sweet Potato Casserole

I got this recipe from a sweet lady, Pat Barton, a fellow member of a congregation we once worshipped with in another town.

We all love this recipe and have it whenever we are celebrating a holiday, a birthday, or any other chance we can think of. It’s deliciously sweet and buttery and creamy/crunchy. If you’re going to have to eat vegetables, they might as well taste like dessert. That’s what I say!

4-6 medium dark red sweet potatoes
1 1/2 tsp. cinnamon
1 tsp. vanilla
1 C sugar
2 eggs, slightly beaten
1 stick butter

Peel and slice potatoes. Cook in water and drain. Mash with electric mixer. Add remaining ingredients and mix. Pour into casserole dish that has been sprayed with Pam.

Topping:
1 C brown sugar
1/3 C flour
1/3 C butter
1 C coarsely chopped pecans

Blend topping ingredients and add pecans. Sprinkle on top of casserole just before baking. Bake in 350 degree oven for 30-45 minutes.

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Comments

  1. The Correspondent says:

    I linked to your blog from The Common Room and have enjoyed reading your posts.

    This dish is almost exactly like the Sweet Potato Casserole recipe we’ve been using for years (ours calls for 1/2 c. milk as well), and it’s the best of its kind. My younger kids marvel that they’re allowed a serving of this “dessert” on their plate along with their turkey, dressing, etc.

    The Correspondent

  2. mmm… Sounds yummy!

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