Thanksgiving MUST: Sweet Potato Casserole

Image from Flickr by NatalieMaynor

My family may hunt me down for sharing this with you: Our Highly Classified Sweet Potato Casserole Recipe.  You have to trust me, this is the recipe of all recipes.  Every time I serve this, I get begged for this top-secret recipe.  This is the dish that can turn sweet potato haters into lovers.  Not joking.  And now, I will share it with you.  Shhhhh.

Highly Classified Sweet Potato Casserole

• 4 sweet potatoes which, once cooked (I use the microwave set to potatoes to get the job done quickly) should equal approximately 3 cups mashed sweet potatoes
• 1/2 teaspoon vanilla
• 1/2 cup melted butter
• 1 cup granulated sugar
• 2 eggs beaten
• 1/2 cup milk

Mix the above together and pour into a lightly greased 9×13 pan.  Now, onto the topping . . .

Topping:

• 1 cup brown sugar (doesn’t need to be packed down)
• 1/2 cup flour
• 1/2 cup butter chilled, cut into pieces
• 1 cup chopped pecans

Take brown sugar, flour and butter and pulse in food processor until the butter pieces are pea-sized.  Mixture should be crumbly.  Don’t mix too long or you will end up with a dough-like topping.  Mix together with pecans and spread over the top of casserole.

Bake at 350 degrees for 45-50 minutes or until browned and bubbly.

YUM!  This is a staple at my family’s Thanksgiving table.  My husband actually requests this at other times of the year as well.

Enjoy!

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