Sweet Potato Casserole
3 c sweet potato cooked and mashed
1/2 c sugar (I totally omit this and cannot tell the difference)
1/2 c butter
1/3 c milk
2 tsp vanilla
Mix this all together in a large bowl with a hand mixer till just blended. Pour into casserole dish and top with topping below.
1 c brown sugar
1/2 c flour
1/3 c butter
mix with a fork or pastry blender
stir in 1 c pecans
Top casserole dish with pecan mixture and bake at 350° for 30 min or till heated through with the topping bubbly.
If you choose to make this ahead make it completely then cover it tightly with aluminum foil or lid if your dish has one and freeze. Take out the night before you need it to defrost in the fridge. If you are short on fridge space put it in an ice chest in the garage so that it is cool but not freezing.
Another tip for less stress in the kitchen during this busy cooking season is to make a little extra for your dinner when you are cooking ahead to put things in the freezer. Roast a turkey breast or cutlets, if you've made your stuffing/dressing and sweet potato ahead you can have a mini Thanksgiving meal. Also if I am doing a ton of cooking in one day or my fridge is full for the big day the night before is a good time to order that pizza!
|The handwritten recipe from my grandmother.|