No Marshmallows needed! (Sweet Potato Casserole with Praline Topping)

I shared that yummy Spinach Madeleine yesterday and today I am sharing my family's way of  making that tasty sweet potato dish that 3% of Americans preferred as their favorite in 2004.  Except we don't put marshmallows on it! I am making this dish this year and cannot wait to eat!

This is probably my favorite thing at Thanksgiving besides my grandma's rice and gravy. It is also my Dad's favorite. When he learned that I was charged with making this now instead of his sister, he called me several times to make sure I got her exact recipe and it wasn't going to change. I assured him I did. He was impressed that first time and still is.

What really makes it is the cinnamon in the sweet potatoes and that delicious crunchy pecan topping. If you have not had this before, run, do not walk to the store and get the ingredients. It blows marshmallow topping out of the water! It is so warm and comforting, the equivalent of a cozy soft sweater! Full recipe to follow the montage.

That topping is just the best!

The cast.  This was actually filmed at My Sh*tty Kitchen.  This is my third house since then!

Foiled beauties, ready for a ride in the oven!

Perfectly baked! Make sure you let them cool!

They were so tender, I mashed them with a fork!

Add all the good stuff in.  

It's okey if you have butter lumps.  Who would hate one of those?

Make that lovely topping. And then get ready to eat!

Pin it for turkey day this year or next!

Sweet Potato Casserole with Praline Topping (recipe from my grandmother)

Sweet Potato Mixture:

4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract

Praline Topping:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1 cup chopped pecans


Preheat oven to 350 degrees. 

Make the sweet potato mixture: Wrap sweet potatoes in foil and roast until cooked, about 1 hour. When done, place in a large bowl and mash. Add the white sugar, eggs, salt, butter, milk, cinnamon and vanilla extract. Mix until smooth with a hand mixer or used a fork. Transfer to a 9x13 inch baking dish. 

Make the Praline Topping: In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.


Happy Cooking!

Missy