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) ½ cup milk 1 cup sugar 1/3 stick melted butter 1 cup chopped pecans 2 eggs, lightly beaten 1 tsp vanilla ½ 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.