I would probably classify these as a dessert. Think about pumpkin pie, only wonderful! These sweet potatoes are delicious, leftovers make a great breakfast. This dish will always have a place on my holiday table. This recipe was adapted from Pioneer Woman. It's got to be good. The photo is kind of pathetic but this was the last morsel left after Thanksgiving Dinner! We were too hungry to get a shot of the full dish--maybe next year (probably not).
Sweet Potato Casserole
4 medium sweet potatoes
3/4 cup granulated sugar
3/4 cup milk
2 eggs
1 teaspoon vanilla extract
1 teaspoon salt
3/4 cup brown sugar
1 cup pecans, chopped
1/2 cup flour
6 Tablespoons butter, room temperature
Preheat oven to 375. Put potatoes on a sheet pan and bake till fork tender, 45-60 minutes. When just cool enough to handle remove skin. Put the potatoes in a large bowl and mash slightly--these are not mashed potatoes, you want chunks. Combine the granulated sugar, milk, eggs, salt and vanilla, mix well. Gently stir mixture into potatoes. Put potatoes in a large buttered casserole dish.
In a separate bowl mix brown sugar, pecans, flour and butter. Mix together with a fork or pastry blender. Mixture should resemble a crumble.
Sprinkle mixture over potatoes. Bake at 400 for 30 minutes.
We made this the day before Thanksgiving. We took it out of the fridge about an hour before cooking. It cooked about 40 minutes as it was still cool when we put it in the oven.
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