Sweet Potato Pecan Casserole

Sweet Potatoes and Pecans!!
This is a recipe that a woman I worked with Ramona Saurie,  gave me years back.  It fast became a family favorite.  Easy too and you can make it ahead!

3 C. sweet potatoes (2-3 cans drained) or 4 large raw then boiled and drained
1/2 C. sugar
1/2 C. butter
2 eggs
1 t. vanilla
1/3 C. or less milk

1/3 C. melted butter
1 C. brown sugar
1/2 C. flour
1 C. chopped pecans

Butter a large deep casserole and preheat oven to 350 degrees F. 
Boil and mash sweet potatoes.  If using canned heat in syrup then drain and mash.  Add the rest of the casserole ingredients but use only enough milk to make potatoes soft but NOT runny.  Pour into a deep casserole and set aside.  Mix topping ingredients well and cover the top of the casserole.  bake at 350 degrees for 25 minutes.  Serves 10-12.

I recall the first Thanksgiving that I served this and the comments were they wanted seconds of this instead of dessert!!

1 comment:

Pamela said...

I was probably one of those who preferred this for dessert the first time you made it! Lana & I have made a version of this for Thanksgiving the past few years, & everyone loves it--even Bart, who didn't used to eat sweet potatoes.