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Recipe by Janell Rose
I have had 3 - 4 family members wanting the Sweet Potato Casserole Recipe - so decided to post on RoseNose. I will tell you in all my "Rush" I accidently doubled my butter and had no more pecans to start over with the topping - so it was not crumbly like it should have been. It is a much prettier casserole than you saw. Love you all and wish you a wonderful, Happy Thanksgiving.


6 medium-size sweet potatoes
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract (I usually add more)
1/3 cup milk
1/2 cup butter or margarine
1/2 cup firmly packed brown sugar
1/2 cup finely chopped pecans
2 tablespoons all-purpose flour
2 tablespoons butter or margarine

Cook sweet potatoes in boiling water 45 minutes to 1 hour or until tender. Let cool to touch; peel and mash.

Combine sweet potatoes, sugar, eggs, vanilla, milk, and 1/2 cup butter; beat at medium speed of an electric mixer until smooth. Spoon into a lightly greased 12 x 8 x 2 inch baking dish.

Combine brown sugar, pecans, flour, and 2 tablespoons butter; sprinkle mixture over casserole. Bake at 350 for 30 minutes. Yield 8 servings.

Unless just making for JR and I - I always double or triple the recipe for Holidays.


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