Sweet Potato Casserole

I realize I’m late in posting this for Thanksgiving but thought I’d post it anyway. This recipe came from my dear friend Carol James. It’s the best sweet potato casserole recipe I’ve found so far and it’s my husband’s favorite. It’s sweet enough to be a dessert and it’s even delicious cold out of the fridge! You can fix the casserole the day before (including putting the topping on) and then bake it the next day.

You can use boiled sweet potatoes or you can bake them. My preference is baking them because it’s so much easier and the potatoes have more taste when baked (it also makes your house smell so yummy!). I place the washed potatoes (about 3-4 large ones for this recipe) in a 9x13 pan and cover with foil. Bake at 350 until done (1 to 1 ½ hours). Allow to cool about an hour and remove skins. Proceed with recipe.

3 cups sweet potatoes cooked and mashed (I usually do 3-4 large potatoes and it turns out to be more than 3 cups but I just follow the recipe as it’s written)
¼ to ½ cup white sugar
1/3 cup milk
2 eggs
1 stick margarine or butter
1 teaspoon vanilla
optional ingredients: 1 teaspoon salt and a few sprinkles of cinnamon

Mix together using an electric mixer. Spread into a greased pan (I usually do a large casserole dish or 9x13).

Topping:
1 cup packed brown sugar
1/3 cup flour
1 cup chopped nuts (pecans or walnuts)
1 stick margarine or butter, cold

Stir together sugar, flour, and nuts. Cut margarine into sugar mixture. Sprinkle over casserole. Bake at 350 for about 30 minutes or until hot throughout.