When I was a little girl Thanksgiving was one of my favorite days-right up there with Christmas. It was a magical day full of all of my favorite foods-stuffing, turkey, and of course, sweet potato casserole. My grandma made it just the way I liked it-marshmallows toasted golden on top.
It was perfection.
Or so I thought.
Five years ago when my oldest son was just a baby we hosted Thanksgiving for the first time at our house. My Dad and Stepmom came to spend the weekend with us. My Stepmom Danette made the sweet potato casserole that year and it was unbelievable. Seriously. It put that marshmallow version to shame (sorry Grandma!)
Today I’m going to let you in on the recipe that rocked my Thanksgiving world!
Unbelievable Sweet Potato Casserole
- 1.5 lb Sweet Potatoes (large, drained can of Yams will work fine)
- 1/2 cup Sugar
- 1/2 cup Milk
- 1 Beaten Egg
- 3 tbsp butter, softened
- 1 tsp Vanilla Extract
- 1/2 cup Brown Sugar
- 1/3 cup All Purpose Flour
- 2 tbsp butter, softened
- 1/2 cup Chopped Pecans
Preheat over to 350 degrees. Mash Potatoes to your desired consistency (I like mine a little lumpy!) then combine with White Sugar, Milk, 3 tbsp Country Crock, Vanilla, and Egg in medium bowl. Mix well. Pour into 8 by 8 baking dish. Combine Brown Sugar and Flour; cut in Country Crock. Stir in Pecans. Sprinkle over the sweet potato mixture. Bake for 25 minutes and enjoy!
How is that for a scrum-delicious Thanksgiving veggie dish? Happy Thanksgiving!!