Sweet Potato Casserole
Happy Thanksgiving week!
I’m so excited to make all our traditional family recipes for Thanksgiving this year. We are hosting for the first time ever and while it will definitely look different than what I expected (since we are only hosting two of our friends because #COVID) and it’ll just be the four of us, I’m still excited about having the day off from work and getting time to celebrate and be thankful for all that has happened over the course of this year. 2020 has been a doozy but that doesn’t mean there aren’t still things to be grateful for that we can reflect on during this week of Thanksgiving.
With that said, I wanted to share all of my favorite Thanksgiving recipes I’ll be making this year for two reasons: 1) as a great place to store them for years to come and 2) to share with any of you who may be looking for some yummy, very fattening, delicious, and traditional Thanksgiving recipes.
So for the first recipe in this Thanksgiving series, I give you…
Sweet Potato Casserole:
1/3 cup milk
3 cups smashed sweet potatoes (about 4 large sweet potatoes)
1 cup sugar
2 eggs
1 stick butter
1 tablespoon vanilla extract
Sweet Potato Casserole Topping:
1 cup chopped pecans (optional)
1 cup brown sugar
1/3 cup flour
1/3 cup soft butter
Mini marshmallows (optional)
1) Mix the casserole ingredients together and put them on the bottom of a Pyrex dish/serving dish of your choice.
2) Crumble all the topping ingredients together and sprinkle over top of the casserole.
3) Spread marshmallows on top of the topping (optional).
4) Bake 25-30 minutes @ 350 degrees
There ya have it! Super easy sweet potato casserole recipe but oh so traditional and delicious. If you’d like to make it ahead so you don’t have to worry about it on the day of Thanksgiving, you can prepare the casserole through step #3 on Wednesday and then refrigerate it over night and bake on Thursday.
I’ll take a picture of the casserole once I make it and post that here. I hope you love it if you try it!