This is a dish that I only make for Thanksgiving and look forward to it every year. This is a Southern recipe and is always a hit at dinner. It’s creamy, sweet, and could almost be served as dessert. I like this so much better than the traditional baked sweet potatoes with butter, brown sugar, and marshmallows which I always ate growing up. I first had this recipe about 5 years ago when my friend Doug made it. I thought he was crazy going to so much work for a side dish, but now realize it is definitely worth it.
I like to use yams instead of sweet potatoes because of the beautiful orange color they add do the dish. If you like sweet potatoes better or can’t find yams, it will turn out just as good.
Sweet Potato Casserole
3 Medium Sweet Potatoes or Yams
¼ Cup Sugar
½ Cup Evaporated Milk
¼ Cup Melted Butter
1 Cup Brown Sugar
½ Cup Flour
½ Cup Melted Butter
1 Cup Chopped Pecans
Peel and dice potatoes and place in a large pot, cover with water and bring to a boil. Reduce heat to a simmer and continue cooking until very soft, about 20 minutes, drain well. Next mash the potatoes with a mixer or heavy duty whisk and add sugar, eggs, evaporated milk and melted butter, mix well. Place potato mixture into a medium sized casserole dish, set aside.
For the topping combine all ingredients and mix with hands to form a crumb mixture. Spread evenly over the potatoes. Bake in a 375 degree pre-heated oven until bubbling and top is just crisp, about 30 minutes. Let rest for a few minutes before serving.
Creamy Garlic Mashed Potatoes
If your not a huge sweet potato fan, you can always try out my Creamy Garlic Mashed Potatoes. I have been told that they are the best mashed potatoes people have ever had. Well, once you look at the ingredient list, I think you will understand why they are so amazing. I made a double batch of these for Thanksgiving as well and they were so good, I wish I had some to eat right now, just looking at the picture is making me hungry. Enjoy!