Easter Side Dish Recipe: Sweet Potato Casserole

 

Years and years ago I was given this sweet potato recipe from a neighbor {I no longer live nearby, but we keep in touch} and every year at Thanksgiving I pull out my tattered and stained recipe card to make this dish.  I have never, over the course of 10 years, found a better recipe for sweet potatoes than this one.  It is the perfect accompaniment to ham. If I could somehow turn it into a facial scrub and sell it, I would.  This dish smells heavenly. And it tastes, well it tastes like something from the past.  You know, when people made real food.

If you are wondering what to serve with your ham this Easter, this recipe for sweet potato casserole it is great choice.

Ingredients

32 oz can Sweet Potatoes
1/4 cup Butter {yes, everything is better with butter}
1 cup of Sugar
1/2 teaspoon Salt
2 Eggs
1/2 cup Milk
1/2 teaspoon Vanilla

Topping

1 cup Brown Sugar
1/4 cup Melted Butter
1/3 cup Flour
2 teaspoons Cinnamon

Directions

Preheat oven to 350 degrees.  Heat sweet potatoes and juice in pan until boiling.  Turn off heat, add butter, sugar, salt, eggs, milk and vanilla and combine {If you have OCD like me you might want to run it thru a food processor or blender}. Pour mixture into a buttered 9″ baking dish.

For the topping, combine the brown sugar and butter and place in a microwave to soften {about 30 seconds}.  Add remaining ingredients and combine.  Sprinkle topping over sweet potato mixture and bake at 350 degrees for 40 minutes or until lightly browned.

Mavis’ Kitchen Bling

Le Creuset Enameled Cast-Iron 3-1/2-Quart Oval Wide French Oven {Amazon $129.99}
Silpat Non-Stick Baking Mat {Amazon $19.80}