My sweet auntie shared this recipe twenty four years ago and we’ve indulged several times a year ever since. She lives in North Carolina so it’s a bonafide southern dish, but I have to admit that I “northerned” it up a bit by cutting out quite a bit of butter and sugar (there is still plenty left- trust me!) Last week over lunch I shared with my co-workers my dismay at how much butter and sugar southerners put in sweet potato casserole – I watched as shock and confusion flashed through their faces before they fell off their chairs laughing at me. I may not recover from this one…..
Sweet potatoes are one of the easiest crops to grow here- and they get huge!! Last year I had several seven pounders and this year my neighbors grew a ten pounder!! I love to add them to soups and chilis, but my husband shared his “anti squash and sweet potato” gene with most of his children so I am forced to be sneaky. This casserole is so delish they forget they don’t like sweet potatoes ! And it’s not just for Thanksgiving; it’s a great side dish for salmon and chicken too. Or just make it for dessert:)
3 cups mashed sweet potatoes
1 cup evaporated milk (or half and half, or any sort of milk you like)
3/4 cup sugar (or 1/2 cup honey)
1/4 tsp nutmeg
1 tsp cinnamon (I always add more!)
1 tsp vanilla
Mix all these ingredients and pour into a greased 2 quart or 8×8 casserole dish
Bake at 400 degrees for 15 minutes
1 cup crushed corn flakes (takes several cups to make 1 cup of crushed)
1/2 cup butter
1/2 cup brown sugar
1/2 cup nuts
Add topping and continue to bake at 350 for another 15 minutes
3 Replies to “Aunt Linda’s Sweet Potato Casserole”
so I see a photo of your truffle dog and baking taters, how bout one of the finished product?
if I waited for that then you wouldn’t get the recipe in time for Thanksgiving:)
i miss you!! will you come over for Thanksgiving? Pretty please??!!