Sweet potato casserole has always been a staple at our holiday dinners however it wasn’t until a few years ago that I actually started to partake in sweet potatoes. I was at my friend Caitlin’s house for dinner and she ended up making some thick cut sweet potatoes with just some olive oil and sea salt…I tried them and it’s like my world literally spun around. I felt like I’ve been missing out on a whole new delicious food group all these years…and it was definitely time to make up for it.
So naturally, I eat sweet potatoes any chance I can now…including at holiday dinners. This sweet potato casserole recipe is partially from family inspiration partially just what I picked up that I love in a sweet potato casserole.
5-6 sweet potatoes
2 cups granulated sugar
4 beaten eggs
2 sticks melted butter
2 tablespoons self-rising flour
1 tablespoon vanilla
2 cups brown sugar
1 cup chopped pecans
(marshmallows optional…but I love to have them on mine!)
First thing you’ll want to do is peel and boil your sweet potatoes. You want to boil them just like you would if you were making regular mashed potatoes…they need to be soft enough for you to mash together.
Once your potatoes are good and mashed drain them of any access water and return to pot. In the same pot with your potatoes add the sugar, eggs, 1 stick of butter, and flour. Mix well and pour in a casserole dish. Next, melt your other stick of butter and in a separate mixing bowl mix the butter, brown sugar, and pecans together. Layer this on top of your sweet potato mixture…top with marshmallows if you like.
Bake at 350 for one hour.