Happy Thanksgiving from my family to yours! A recipe that my mom has whipped up ever since I can remember, this sweet potato casserole out of the Junior League of Austin cookbook is one you’ll want to add to your family cookbook. Another ridiculously simple recipe that comes out delicious, warm and with a sweet little topping. Try this at your next holiday get-together! Warning folks – this is not your average bowl of yams.

Ingredients

1 29-ounce can sweet potatoes, drained and mashed

1/3 cup evaporated milk

3/4 cup sugar

2 eggs

1/2 cup butter, softened

1 teaspoon vanilla extract

Topping Ingredients: 1 cup light brown sugar, 1/3 cup melted butter, 1/3 cup all-purpose flower, 1 cup chopped pecans

Directions

  1. Mix first 6 ingredients together.
  2. Pour into a lightly greased 7 by 11-inch baking dish.
  3. Mix together topping ingredients (we used a ziploc bag). Sprinkle on top of potato mixture.
  4. Bake at 350 degrees for 35 minutes or until crispy on top.
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