Whenever we would go to Mom’s for Thanksgiving, Grandma and Grandpa would bring the sweet potato casserole. I was never a huge fan of sweet potato dishes but this was more like a dessert than anything and I loved it! When Grandma died we inherited the responsibility for bringing this tasty dish to Thanksgiving.
This year we did not go to Mom’s for Thanksgiving. We made dinner at home instead. Our traditional dinner involves bringing together five or more households depending and that’s just not advisable at the moment.
Our feast included all our favorites. Mom made a contact free pumpkin pie delivery. Our daughter made apple pies. We had a turkey breast from Walden Local Meat where we get our monthly meat delivery. We also made potatoes, carrot and turnip mash, and so many brown and serve rolls. I do love brown and serve rolls!
Since this is a vital recipe it exists in our special recipe scrapbook:
Our daughter volunteered to assemble the casserole because she really wanted to play with the masher:
Nonetheless, the finished result was delicious as always:
- 3 1/2 cups mashed sweet potatoes – grandma used canned yams in heavy syrup.
- 1/2 cup sugar.
- 2 eggs.
- 1 tsp vanilla.
- 1/2 cup milk.
- 1/4 cup butter – softened.
Combine all of the above ingredients and place in casserole dish.
- 1/2 cup brown sugar.
- 1/3 cup flour.
- 1/4 cup melted butter.
- 1 cup chopped pecans.
Combine the above ingredients and spread atop the sweet potato mixture.
Bake covered at 275 degrees for 50 minutes. Uncover and bake an extra 10 minutes.