Rita’s Baked Sweet Potato Casserole

When I was younger, my mother would make candied sweet potatoes for Thanksgiving, then, one magical year she came across a recipe for a sweet potato casserole that literally rocked my world and changed the course of Thanksgiving as I knew it.

That sounds a bit dramatic, doesn’t it? But, it is true. My mother passed away when I was a young mother and I never had the chance to make this recipe for her, but, I do have the recipe (in her own handwriting) and I treasure it. Every year when we go to my sister’s house for Thanksgiving I’m asked to bring this and it is always a hit, so much so, that my family asks me to make it even when it’s not a holiday. Sometimes, I give in and say yes 😉 but sometimes, I make them wait for a special occasion.

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Sweet Potato Casserole

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Course: Side Dish

Cuisine: American

Keyword: sweet potatoes, casserole, Thanksgiving, Holidays

Servings: people

Calories: 359kcal

Author: Mary Beth

Ingredients

3 pounds of sweet potatoes peeled cooked and mashed {the same as you would for mashed potatoes}
2 eggs
1/2 cup light brown sugar
1/2 cup butter, melted
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup pecans Optional - I admit this due to food allergies in several family members

Instructions

Preheat oven to 375°. Cook sweet potatoes by boiling in water for 15 to 20 minutes, until slightly soft but not mushy. Remove from pot and allow to cool.
Once potatoes have cooled down simply pull off the skins.
Place cooked and peeled potatoes into the bowl of a stand mixer and mash potatoes.
Add eggs, 1/4 cup of brown sugar, 1/4 cup of butter, salt and cinnamon and blend well.
Place mixture in casserole.
If desired, place the pecan halves on top of the mixture. This is where it gets fun-make a snowflake design, your family's monogram, scatter in a random pattern--be as creative [or not] as you choose.
Sprinkle the remaining brown sugar over the top and then the rest of the melted butter.
Bake for 25 minutes