Sweet Potato Casserole keeps the formula classic: mashed sweet potatoes enriched with butter, sugar, vanilla, eggs and milk, then topped with a brown sugar and pecan mixture before baking.
The topping is briefly warmed on the stove just long enough to melt the butter, then spread over the casserole for a sweet, nutty finish. It is exactly the kind of practical holiday side that community cookbooks preserve so well.
Sweet Potato Casserole
Preserved from Our Favorites, printed page 88.
Ingredients
- 3 c. mashed sweet potatoes
- ½ c. butter
- 1 c. sugar
- 1 Tbsp. vanilla
- 2 eggs
- ½ c. milk
- ½ tsp. salt
Topping
- 1 c. brown sugar
- ⅓ c. flour
- ⅓ c. butter
- 1 c. ground pecans
Instructions
- Mix the sweet potatoes, butter, sugar, vanilla, eggs, milk and salt. Put into a well-greased casserole dish.
- For the topping, put the brown sugar, flour, butter and ground pecans together in a pan over low heat just long enough for the butter to melt. Mix well and spread over the casserole.
- Bake at 350°F for 30 minutes.
