Since You Asked…The Sweet Potato Casserole Recipe
Here is the sweet potato casserole recipe. I have made it with and without pecans and it is totally delicious either way. If you don’t care for marshmallows, you can leave those out too.
I need to give credit to my Aunt Sandy for this recipe. She is my aunt on my mom’s side. She was married to my mom’s brother who passed away from Lou Gehrig’s disease a number of years ago. Aunt Sandy can cook!
Aunt Sandy’s Sweet Potato Casserole
Mix and put in 2 quart baking dish:
3 cups cooked, mashed sweet potatoes (about 2 1/2 lbs.)
1/2 cup sugar
2 beaten eggs
1/2 tsp. salt
1/2 stick butter, melted
1/2 cup milk
1/2 cup pecans
1 1/2 tsp. vanilla
2 1/4 tsp. pumpkin pie spice
Make crumb crust and spread on top:
1/2 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick butter, melted
Put 1 package of mini marshmallows on top of casserole.
Bake at 350 degree for 35 minutes.
You gave me this recipe years ago and it is an absolute favorite of ours for Thanksgiving and other special occasions. Even though I don’t like sweet potatoes I like this casserole because it’s like a desert!
Thank you for posting this recipe. It sounds delicious and I am looking forward to making it this year.
Thanks again for posting this recipe. I made it for Thanksgiving and it was every bit as tasty as I was hoping it would be.
Oh me too…. I made it for Thanksgiving. DELICIOUS!! It’s now a staple for our annual menu. Thank you, Lana, for sharing.