Thanksgiving is almost here, so I’m sharing my favorite recipe that I’ll be making for the holiday (it’s so simple)! If you’re a sweet potato lover like myself, this is 100% for you! Since I haven’t made it yet for my family’s thanksgiving, I’m just going to use the much prettier picture from Pinterest!!  Recipe/photo cred goes to- American Heritage Cooking. SWEET POTATO CASSEROLE 

FILLING

3 pounds (uncooked) sweet potatoes, sliced 1/8 inch thick (or cubed)

1 cup dark brown sugar, unpacked

2 eggs, lightly beaten

1 ½ teaspoons vanilla

½ cup low fat milk

½ cup melted butter

pinch salt

TOPPING 

½ cup dark brown sugar, packed

1/3 cup flour

5 tablespoons melted butter

1 cup chopped pecans, toasted

Dash cinnamon

Pinch of kosher salt

INSTRUCTIONS:

Preheat oven to 350°. In a large bowl combine brown sugar, eggs, vanilla, milk, butter and salt. Whisk to combine. Boil sweet potatoes in cold water, just covering, until fork tender. Drain well. Toss sweet potatoes in the butter mixture. If you are going to puree yourpotatoes, you can do it at this stage or you can press the potatoes through a ricer after draining. Pour into a 1 ½ – 2 quart casserole dish. Mix all the topping ingredients together in a medium bowl and sprinkle over the top. Bake 30-40 minutes until bubbling.

Enjoy!! 😘

margaret