We all know what sweet potato casserole is: sweet potatoes with a puffy marshmallow topping, right? Well, as much as I love big white puffy puffs of sugar, I really have never been a fan of the sweet potato casserole made this way. I grew up with my mother’s sweet potato casserole. It’s SO sweet but SO delicious!
Dump your sugar, vanilla (Vintage green Tupperware measuring spoons make this casserole taste especially special), two eggs and then mix it all up real nice-like. Mmm mmm good! Now set it aside and we’ll prepare the topping!
Dump in the pecans, brown sugar and melted butter in a slow delicate fashion so your husband can snap 3,000 photos to get JUST the right pour picture. Then mix it all up until it’s crumbly and delicious. Yes, I tasted the topping on it’s own. Yes it was delicious.
Pour the topping onto the casserole and smooth it out evenly. If you use a round casserole dish like I did, it’s going to seem like a THICK layer of topping, but it works out just fine. My mama has always made it in this dish, so it probably wouldn’t tasted near as good in any other dish.
Throw it in the oven. Well, don’t THROW it. Just set it in there gently. Unless you’re an angry cook. And you’re not using something breakable. And you don’t mind a big mess. If that’s the case, go ahead and give it a nice throw.
EAT IT. It might seem a little on the runny side when it first comes out. I recommend letting it sit for 15 minutes or so. And believe it or not, this recipe is actually still delicious heated up the next day. And the next day. And 3 days from then. Yum yum delicious!
3 cans sweet potatos in syrup, drained & mashed
1/2 C milk
1 C sugar
1 T vanilla
1/4 C butter, melted
1 C chopped pecans
1 C brown sugar
1/2 C self-rising flour
1/3 C butter, melted
Pre-heat oven to 350°. Mix the main ingredients in a the casserole you plan to bake it in. Mix the topping ingredients in a small bowl and then spread evenly over the sweet potato mixture. Bake for 25-35 minutes, until topping is browned and toasty.