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I've already gotten a dozen requests for my mom's sweet potato casserole for Thanksgiving--which is the best food compliments out there.  It's nice knowing that my family's tradition is now tradition in other households.  For me, this annual side is more important than the bird with it's sweet, smooth texture and crunchy pecan topping.  As it comes out of the oven molten lava hot, I usually burn my tongue, but that's just part of the tradition.

The original 'Southern' version per se had twice as much sugar--which makes sense since that is the same demographic that puts marshmallows on top of the already-sweet tuber.  If you're into a marshmallow topping, don't feel bad about others judging you.  If it tastes good, who cares?

Sweet Potato Casserole

• 1 large can (2lbs) of sweet potatoes
• 3/4 stick of butter
• dash of cinnamon or nutmeg
• 2 large eggs
• 1 cup of canned evaporated milk
• 3/4 cup of sugar

1. Warm potatoes (in microwave or on stove), drain juices
2. Cream butter, eggs, and sugar
3. Add milk and cinnamon
4. Pour mixture into a 9"x12" buttered pan
5. Bake at 400 for 15 to 20 minutes

Topping:

• 1 cup crushed corn flakes
• 1/2 cup chopped pecans
• 1/2 cup light brown sugar
• 3/4 stick of butter

1. Mix, then spread over casserole
2. Bake for an additional 20 minutes
3. Devour

Update on Friday, November 26, 2010 at 8:47PM by Stash

If you copied the recipe before 11/27, you also copied a typo.  One 40oz (2lbs) can of sweet potatoes, not 4 lbs, should be used.  Enjoy!

Comments

[Liz]

Haha so I had multiple family members asking for this recipe including my grandma who made me cook it last minute on Thursday. We used non-canned sweet potatoes and it worked out just fine too. Always a favorite in my family, give my love to your mums for sharing this recipe with us!