My Great Aunt Helen always made this dish for our Thanksgiving dinners. When I moved across the country, I made certain to call home and get the recipe in time for my first holiday celebration far from family. In the years since, it has remained a staple of my own growing family’s Thanksgiving feast.
Aunt Helen’s Sweet Potato Casserole
3 cups sweet potatoes, peeled, boiled & mashed (or 29oz can of yams)
˝ cup milk
1 cup sugar
1/3 stick melted butter
1 cup chopped pecans
2 eggs, lightly beaten
1 tsp vanilla
˝ tsp salt
1 small can crushed pineapple, drained
Mix above ingredients in order given; beat til fluffy and pour into greased baking dish.
Topping:
1/3 cup butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
Cut topping ingredients together until crumbly. Sprinkle over sweet potato mixture
Bake at 350 degrees for 35 minutes, or longer if deep casserole dish is used.
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