In our family, sweet potatoes are almost a separate food group. I think if you asked my dad what his favorite food is, it would have to be sweet potatoes. He can eat them every day for lunch and my mom makes sure they are baked up and ready to go.
My family has been making this dish for as long as I can remember and honestly, it’s more like a dessert, but this time of year we consider this a mainstay side dish for our Thanksgiving and Christmas dinners. It’s just not the holidays without Sweet Potato Souffle, made from scratch with real sweet potatoes, not canned and topped with the most delish brown sugar and pecan sugary delight.
Once you taste this, you’ll be hooked! I’m sure this is not a new recipe, there are many variations on it and you may have your own too.
This is my Aunt Mary’s recipe, that’s in her church cookbook and my mom has been making this one for a long, long time. We love it.
It truly is like eating dessert.
And did you know that sweet potatoes are really good for you?
Yep, my dad grows some massive big sweet potatoes and there’s nothing like them. Told you he is hooked on sweet potatoes, I wasn’t kidding.
Click the recipe below to print and save!
Aunt Mary’s Sweet Potato Casserole
- 1 large can drained sweet potatoes (mom uses freshly grown sweet potatoes, bakes them and mashes them up to equal 1 can amount)
- ½ cup milk
- 1 cup sugar
- ⅓ cup butter
- 2 eggs
- Mix well and pour into a baking dish.
- One cup brown sugar
- One third cup melted butter
- One cup chopped pecans
- One third cup flour
- Mix well and pour on top of above mixture. Bake 35 to 40 minutes at 350 degrees.
Eat and enjoy!
In other fun news this week, I’m going to be co-hosting another Hometalk Twitter chat this Thursday night at 8 pm EST. This one is sponsored by HGTV (yay!) and there will be some fun prizes given away too. Come and join us for this fun Holiday chat!Powered by Sidelines