Do you love Sweet Potato Casserole? I definitely do. I know people either love or hate sweet potatoes, but this is my all time favorite recipe. It comes from my mother-in-law Jolene and she is an awesome cook. The first time I tried these, it was one of those moments where I could not get enough. These are perfect for Thanksgiving because they are so quick to put together, but make them as a side dish with any dinner, and you will not be disappointed.
I hope you love them as much as I do-enjoy.
Sweet Potato Casserole
4 1/2 pounds Sweet Potatoes, cooked
1/2 cup softened butter
1 cup sugar
2 eggs beaten
1/3 cup evaporated milk
1 tsp vanilla (Mexican is my favorite)
1 cup brown sugar
1/3 cup softened butter
1/3 cup flour
1 cup chopped pecans
Directions– Preheat oven 350 degrees. Remove sweet potato skins and place potatoes in a large mixing bowl. (If using using canned make sure and drain) Add remaining ingredients and mix well. Place in a 9X13in. baking dish. Mix topping together in a small bowl and sprinkle on top. (Pecans are optional, but so so good!) Bake for 25-35 minutes until top is slightly crispy.
Quick, but so delicious people will never know how easy these were!