You know what my favorite thing about a recipe is? I love that it can be carried down from generation to generation keeping family traditions and loved ones alive. For me, I think that's why I love cooking so much. I have very early memories of helping my mom in the kitchen absorbing every bit of information that she would give me. There was always so much love in her food, which is probably why my friends loved coming to our house so much. Still to this day she loves feeding people, like literally nothing makes her happier than having a house full of guests that she can serve a delicious meal to! I definitely inherited this same love from her, and she inherited it from her mom. My mom-mom's sweet potato casserole is one of those recipes that we make every Thanksgiving without fail because it's tradition but also because it's just absolutely delicious!
We still have my grandmother's hand-written recipes, and there are several that no matter what new, modern spin has come out, I can't seem to change! And frankly there is no need to because they are perfect just the way the are. Since I was only two when my mom-mom passed away, cooking her recipes has been a way for me to know her and keep her with me always.
This sweet potato casserole is just one of her recipes that I know by heart at this point because I have been making it for so many years! Every Thanksgiving (and most Christmases) I make this recipe and when I am in the kitchen I feel a part of her is right there making this casserole with me, which gives me the best sense of comfort!
This recipe is so delicious...it's creamy, decadent, and the topping is basically like a crumbled pecan pie praline that I could eat all by itself. You are either a marshmallow topping kind of person or a pecan topping kind of person, and I am most definitely the latter and I hope I can convert you too!
If you make nothing else for Thanksgiving, make my mom-mom's sweet potato casserole and see for yourself what all of the fuss is about!
- 3 Cups Sweet Potatoes
- 1 Cup Sugar
- 1/2 Cup Melted Butter
- 2 Eggs (well beaten)
- 1 Tsp. Vanilla Extract
- 1/3 Cup Milk
- 1 Cup Brown Sugar
- 1/2 Cup All Purpose Flour
- 5 Tbsp. Melted Butter
- 1 Cup Chopped Pecans
- Peel and chop your sweet potatoes into large cubes. Place cubes into a large pot and fill the pot with cold water until the potatoes are just covered. Bring to a boil and let the potatoes go until they are fork tender (about 15-20 minutes).
- Preheat oven to 350 degrees.
- After potatoes are tender, drain off the water, and place potatoes into a large mixing bowl.
- Add sugar, melted butter, beaten eggs, vanilla, and milk.
- With a mixer, combine until smooth and creamy.
- Spoon into a 2 quart casserole dish.
- Chop pecans and then add brown sugar, flour, and melted butter into a mixing bowl.
- Combine well with a fork until all ingredients are mixed together and your mixture resembles a lumpy sand.
- Sprinkle the topping over the sweet potatoes into an even layer and then bake for 25-35 minutes until brown sugar pecan mixture has browned nicely.
This recipe is a must-make for any holiday gathering and your friends and family will love it guaranteed!