This recipe is an absolute must for our family holiday dinners. There’s just something about the smell of sweet potatoes baking in the oven that makes me feel all warm and fuzzy inside….and Christmassy….and happy….well, you get the idea.
I don’t know where this sweet potato casserole recipe came from or how long it’s been in our family, I just know I can’t remember ever having a thanksgiving or Christmas dinner without it and I don’t ever want to!
Last year I catered a Christmas dinner for 250 and I served this ultimate comfort food with brisket. It was the bomb! Now that it’s getting close to that christmassy time of year again people are starting to ask if I will post the recipe. So….because I love you….and because I’m wonderful….and sweet….and beautiful…(oops,I got carried away) I am posting it just for you, not anybody else, just YOU!
SWEET POTATO CASSEROLE
here’s what you’ll need:
-4 cups sweet potatoes – baked and mashed (approximately four large)
-1 cup white sugar
-1/2cup brown sugar (packed)
-1 stick real butter
Place the potatoes on a foil lined cookie sheet and bake them at 350 for about an hour or until they feel soft and tender when squeezed (this can be done days before). You can also use canned sweet potatoes but I think fresh is always best. Once the potatoes have cooled, peel them and throw them in a large mixing bowl. With the potatoes, add the sugars, eggs and melted butter. Mix well with an electric mixer and put in a greased baking dish.
Now for the topping! Here’s what you’ll need:
-3 cups crushed corn flakes
-1 stick butter, melted
-1 cup chopped pecans
-1 cup brown sugar
Place the crushed corn flakes, chopped pecans and brown sugar in a large bowl, pour the melted butter over the mixture and stir well. Add this mixture to the top of the sweet potatoes and now they’re ready to bake!
Bake uncovered at 350 for about thirty minutes or until heated through.
I hope you enjoy this holiday favorite as much as we do and I hope you have a very blessed thanksgiving and CHRISTmas season!