I have tried lots of sweet potato casserole recipes over the years, but my favorite by far is Aunt Debbie’s Sweet Potato Casserole. It’s hard to describe how rich and delicious these sweet potatoes are. They probably belong more in the dessert category, but since it’s a holiday we can pretend they’re a healthy side dish.
One year Tim and I hosted Thanksgiving and we had lots of mothers and aunts and other helpers swirling around. Someone put the leftover sweet potatoes out on the screened porch because there wasn’t room in the refrigerator. Which is fine because it’s cold enough here in November to freeze anything. Unfortunately, we didn’t discover the sweet potatoes until spring. I’ve learned to keep a much closer eye on them. Be sure to double (or even triple) the recipe if you want leftovers.* And, trust me, you will.
3 cups cooked, mashed sweet potatoes
1 tsp. vanilla
1 cup white sugar
1/2 cup butter, melted
Put all ingredients in a large bowl. Beat at medium speed until smooth. Pour into a greased casserole.
1 cup brown sugar
1/2 cup chopped pecans
1/3 cup flour
1/4 cup butter, melted
Mix all the ingredients and spread on top of sweet potato mixture. Bake at 325 degrees for 45 minutes.
* You don’t need to double the topping mixture unless you’re putting the sweet potatoes in separate containers.