Sweet Potato Casserole

Northerners and Mid-Westerners tend to like marshmallow topping on their sweet potatoes. Southerners prefer to go for sweet potato casserole with brown sugar and pecans. I like either, but I now usually make my holiday side dish like the South. Thanks to Mrs. Lanier (Kathy) Burns for sharing this recipe in Food for Thought the 1988 Dallas Theological Seminary cookbook. I plan to serve this Christmas day.

 

Sweet Potato Casserole

 

4 cups cooked mashed sweet potatoes

1/2 cup sugar

2 eggs, beaten

1/2 cup butter

1/3 cup milk

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1 teaspoon vanilla

Topping:

1/3 cup melted butter

1 cup light brown sugar

1/2 cup flour

1 cup chopped pecans

 

Combine the ingredients for the casserole (not topping) and pour into a greased casserole dish. Combine the ingredients for the topping and sprinkle over casserole. Bake at 350 degrees for 25 minutes. (Can be made up in advance and refrigerated, but it will take longer to heat through.)