My mom made this every Thanksgiving and it’s become a staple for me to bring to our family get together. The recipe resides in a thirty-year old cookbook from my childhood church, complete with stains and tears and all the things that make old cookbook recipes just taste better. Recipe credit goes to my “second mother” growing up, Sharon Lawrence. Just opening the cookbook every fall to make this recipe brings back memories like no other. If you need a tried and true sweet potato casserole recipe, this one’s for you! Enjoy. xx, m

Sweetpotato Casserole

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Course: Dessert, Side Dish

Keyword: dessert, potato, side dish, sweet, sweetpotato

Servings: 8

Author: Meredith Bernard

Equipment

• 9×13 baking dish

Ingredients

• 4-6 sweetpotatoes (enough to make 4 cups)
• 1 cup sugar
• 1/2 tsp½ salt
• 1/2 cup butter, melted
• 1/2 tsp vanilla
• 1/2 cup milk
• 2 eggs slightly beaten

Topping

• 1 cup pecans, chopped fine
• 1/3 cup butter, melted
• 1 cup sugar
• 1/3 cup All Purpose flour

Instructions

Filling

• With mixer, mix all ingredients together well and pour into casserole dish.

Topping

• Mix together well and sprinkle over the top of potatoes. Bake 30 minutes at 325 degrees.