The wonderful thing about Thanksgiving is that you get to enjoy comforting, delicious dishes that don’t usually appear on the table at any other time of the year. Pumpkin pie, a perfectly roasted turkey, candied yams or sweet potato casserole… they may not be the healthiest versions of these foods, but that’s the beauty of moderation! This is my mom’s recipe for sweet potato casserole, a dish that I look forward to every single year. — Katie Bean, Community Engagement Manager
Serves 6-8
Filling:
3 cups canned yams, mashed (1 large can plus 1 medium can)
1/2 stick butter, softened
1/2 cup evaporated milk
1 tablespoon vanilla extract
2 eggs
1 cup sugar
Topping:
1 cup brown sugar, packed
1/3 cup flour
1 stick butter, softened
1 cup chopped pecans
Preheat oven to 350°F. Grease a 9×13 casserole dish and set aside.
Mix all filling ingredients in a large bowl, stirring until fully incorporated. Pour into greased casserole dish.
Combine topping ingredients in small bowl and mix well. Sprinkle evenly over sweet potato mixture.
Bake uncovered for 1 hour. Serve warm.