Up until last night we were still enjoying leftovers from out Thanksgiving dinner. In the spirit of giving (and thanking!) I thought I'd share our favorite dish that works for both Thanksgiving and Christmas feasts.
Sweet Potato Casserole
5-6 cups sweet potato, cubed
1/2 cup white sugar (I sometime use less sugar and it tastes just as fine)
2 eggs, beaten
1/2 tsp salt
4 tbsp butter, softened
1/2 cup evaporated milk (you can subsitute regular 2% milk)
1 tsp vanilla
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tbsp butter, softened
1/2 c cup chopped pecans
Preheat oven to 325 degrees F (165 C). Boil sweet potatoes in a medium pot until tender, drain and mash.
In a large bowl, mix together sugar, eggs, salt, butter, milk and vanilla - add sweet potato mash and mix until smooth. Transfer into a 9x13 baking dish (or large casserole works well too)
In a medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse (like crumble topping). Stir in the pecans. Sprinkle the mixture over the sweet potatoes.
Bake in the preheated oven for 30 minutes or until the topping is nice and brown.
Total prep time: approx 30 minutes
Total cooking time: approx 30 minutes.
Makes enough for 12-14 servings
And most importantly, it tastes even better the second and third day.