Appalachian Style Sweet Potato Casserole ~

I can't guarantee you much in life, but I can guarantee you that this is the best Sweet Potato Casserole you will ever try. Every year for Thanksgiving, Christmas, and even Easter when we would have our traditional family dinners, my Great-Aunt Judy brought this. It was her "duty" to make this deliciousness and it was the only thing I would dream about being on my plate. I have tried other styles and recipes and nothing compares to this. Not only are the sweet potatoes delightful and rich, but the way she makes the topping is unbeatable. It's not a hard caramelized style, but rather sweet and fluffy with just enough pecans and brown sugar to make you close your eyes and smile after every bite. Try it and when you do, you will be responsible for making it for every family function. They will adore you for it! Trust me. Thank you, Aunt Judy! ~

Casserole Ingredients:

• 3 Cups Sweet Potato (6-7 medium)
• 1/3 Cup Milk
• 1 Stick Butter
• 1 Cup White Sugar
• 1 Teaspoon Vanilla
• 2 Eggs (lightly beaten)
• Cinnamon

Directions:

• Peel and cook potatoes on stove top in water just as you would for regular mashed potatoes.
• Drain and mash potatoes (leave a little firm or lumpy).
• Add all above ingredients to mashed sweet potatoes but eggs last so that they do not "scramble."
• Mix
• Spread sweet potato mix into a buttered 9x13 dish.
• Sprinkle Cinnamon lightly on top.

Topping Ingredients:

• 1 Cup Brown Sugar
• 1 Cup Flour-plain
• 1 Cup Butter-melted
• 1 Cup Pecans-chopped

Directions:

• Stir all topping ingredients together to form a crumble topping. If too wet, simply add a little more flour to make the correct consistency.
• Add crumble topping to the top of the spread casserole.
• Bake at 350 degrees for 30-35 minutes!

Enjoy!

xoxo

Patara