I am not sure if sweet potato casserole is a "southern" recipe or not, but some version of sweet potato casserole has been on our Thanksgiving table since I married my hubby.
My mother-in-law was a wonderful southern cook...and she made sweet potatoes with the little marshmallows on top.
Well, after she passed I started working on my own version of sweet potato casserole.
I want to share my recipe that I have been making for years at Thanksgiving and Christmas.
Lots of people eat my sweet potato casserole as their dessert, as it has a sweet praline topping.
Like a lot of my cooking, my recipes are sort of "loosey goosey." That means that you can add or decrease ingredients without affecting the dish too much.
Forewarning...this is not entirely healthy even though sweet potatoes are the main ingredient.
On the other hand, I will stick my neck out here and say that it is healthier than a candy bar or cupcake since it has a vegetable base.
The recipe is very easy...so please do not be put off by my long discourse. I include every little thing you need to know. But this is seriously simple!
Sheila's Sweet Potato Casserole
- 8-9 large sweet potatoes (baked)
- 1 and 1/2 sticks of butter
- 1 cup of light brown sugar
- 1 teaspoon of cinnamon
- 1 large bag/ abt. 2 cups of chopped or whole pecans. (I have used both, so your choice.)
- 2 tablespoons of canola oil for rubbing potato skins prior to baking
- 1/4 cup of brown sugar,
- 1/2 a stick of real butter (cut into several pats,) and
- a teaspoon of cinnamon.
- Stir all.
- 2 cups (or more) of pecans. Spread and pat down.
- Sprinkle about 1 cup more or less of light brown sugar. Spread and pat down.
- Take a stick of butter and cut into pieces and place over the top of the brown sugar and pecans.
- Put in oven and bake at 400 degrees for abt 30 minutes...being watchful so that you do not burn the topping. (Midway...you may need to poke and stir the topping a little bit if the brown sugar needs to be stirred into the melting butter. Keep an eye on the sugar and butter.)
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