Sweet Potato Casserole
I’ve actually tried this recipe before…and for many, many years since then. It’s become a Thanksgiving staple that I bring every single year. And it’s super easy!
The only preparation I needed to do in advance for this recipe is leave butter out to room temperature.
Once the sweet potatoes are cooked, the insides are scooped out and mashed. This step will take the longest. At this point, the majority of the remaining steps include throwing things into the mashed sweet potatoes and blending…sugar, milk, vanilla, etc. Once it’s all blended together, it’s poured into a prepared baking dish and spread out evenly.
The topping is optional, but I highly recommend adding it because it’s a delicious addition and only requires mixing up some brown sugar, flour, butter, and chopped pecans. This is sprinkled over the sweet potatoes.
And the last step is to cook it in the oven 🙂
These are a winner every year, and I have one friend who actually looks forward to them every Thanksgiving.
The most challenging part of the recipe is scooping out the sweet potato insides and mashing them. I recruit my husband to help with this task. The rest is simple, though.
You will need sweet potatoes, brown sugar, white sugar, eggs, salt, butter, milk, vanilla. Optional additions include flour and pecans for the topping, in addition to more butter and brown sugar.