GiGi’s Sweet Potato Casserole

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With Thanksgiving just three weeks away, I wanted to share one of my family’s favorite Thanksgiving recipes!  I shared this last year when I guest-posted on U-Create Foods, but I wanted to have it here on my blog as well.

Like many of you, I have recipes that have been passed on to me from friends and family members.  One of my favorite recipes is my GiGi’s Sweet Potato Casserole!  I can remember always having it at her house for Thanksgiving, and it is how I learned to like sweet potatoes.  This recipe is easy, classic, and completely melt-in-your-mouth fantastic.  (Notice I did not say it was healthy.  There’s a reason I only make this once a year!)

GiGi’s Sweet Potato Casserole

Casserole:
1 large can of sweet potatoes, drained
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp. salt
1/3 stick melted butter
2 beaten eggs
1 Tbsp. vanilla
1/2 cup milk

Topping:
1/2 cup flour
1 cup brown sugar
1 cup chopped pecans
1/2 stick softened (not melted) butter

Preheat oven to 350 degrees and grease a ceramic pie dish or another serving dish.

Empty drained sweet potatoes into a large bowl.  Mash with a fork, then add sugar, brown sugar, salt, melted butter, eggs, vanilla, and milk.  Using a wooden spoon, stir well to combine.  Pour mixture into greased pie dish.

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In a smaller bowl, mix together flour, brown sugar, and pecans.  Use a fork to cut in the softened butter until a course crumb mixture forms.

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Sprinkle topping over the casserole.

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Bake at 350 degrees for 35-45 minutes (time varies depending on size/depth of dish).  You’ll know it is done when the edges are golden and the center is still slightly “jiggly.”  (It will continue to cook once you remove it from oven.)

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I usually prepare this ahead of time and reheat it on Thanksgiving Day.

I often make a little one to stash in the freezer for Christmas!  (My husband doesn’t care for sweet potatoes, so I get to enjoy this myself!)
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Enjoy!

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Linked to:
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Tuesdays at the Table
Tuesday Night Supper Club
Tatertots & Jello
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Comments

  1. says

    I love sweet potato casseroles and this one looks so good! Since I have gestational diabetes, I’d better save this for next years Thanksgiving meal. I, however, absolutely love sweet potatoes just microwaved until soft (in the skins) and then mashed flat with a fork, and spread with some butter and sprinkled with a little salt. I think they are at least as good as any casserole that way, and it’s so simple. If you haven’t tried them that way, maybe you should. I think that’s a pretty healthy way to eat them.

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