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I feel like I need to stand up for my sweet potato casserole. See, I’ve told lots of people about my Thanksgiving menu, the deep fried turkey and dressing, gravy, rolls, southern style green beans, rolls, cranberry relish, the pecan pie, and OF COURSE, my famous sweet potato casserole.
Reactions vary. Some are stiffly polite, asking about my sweet potato casserole. Others sneer in disgust, “Sweet potato casserole?” they choke, as if they are saying “pickled cow brains smothered in moist spooge.”
Some seem mildly interested until I say that my recipe most certainly does not include marshmallows or canned sweet potatoes. I can tell I’m losing them as soon as I talk about baking the sweet potatoes a day ahead and topping it with pecans and brown sugar.
All I have to say is that anyone who wouldn’t even consider trying my sweet potato casserole is being FOOLISH and they are MISSING OUT. My goodness, it’s practically dessert!
Recipe for Sweet Potato Casserole
5-6 fresh baked sweet potatoes (I usually wrap these in foil and bake a day ahead)
1 C Sugar
1/2 stick butter, softened (yes. butter.)
1/2 C milk
1 TB vanilla
1/2 tsp salt
1 C brown sugar
1/3 C flour
1/2 stick butter, melted
1 C pecans, chopped
Preheat oven to 350 degrees. Mash the potatoes. Mix in remaining ingredients and beat well with a mixer. (There may be some bits of butter that don’t get mixed in completely. It’s okay. Don’t panic. They’ll melt during the baking process.) Pour into a greased casserole dish. Mix together the topping ingredients and spread over the sweet potato mixture. Bake 45 minutes, cover with foil if the pecans look like they are getting too dark.
Have a very Happy Thanksgiving! Eat, drink, be merry, and most of all, BE THANKFUL!