WFMW: Sweet Potato Casserole

Since Emily posted her super-awesome Buckeye recipe (which I am totally gonna make this year, I swear!) last week, I thought I’d post one of my new favorite recipes. It’s for Sweet Potato Casserole and it flippin’ tastes like candy it’s so good! It’s like the Buckeye (or crack cocaine) of vegetable dishes! The recipe belongs to my sister-in-law Elizabeth, I give her all the credit and kudos. She brought me some right after Sophie was born and it was an EXCELLENT birth recovery tool! I about cried when it was gone. Not that I was hormonal or anything…anyways…She has been making it for family get-togethers for awhile now and this year I finally had to have the recipe, since I was traveling for Thanksgiving and wouldn’t get to eat hers! I made it for Thanksgiving in Virginia and it was a big hit. So here is the hallowed recipe. My only caveat is that you need a good, sharp knife to cut those sweet taters. Those babies are HARD!

Ingredients:
1.5 lbs sweet potatoes
1/2 cup sugar
1/2 cup milk
1 beaten egg
3 tbsp butter, cubed
1 tsp vanilla
1/2 cup packed brown sugar
1/3 cup all-purpose flour
2 tbsp butter
1/2 cup pecan pieces
pecan halves for decoration

Scrub and peel sweet potatoes. Cut off and discard woody portions and ends. Cut potatoes into cubes. Cook, covered in a small amount of boiling water for 25-35 minutes until tender. Drain. Combine hot sweet potatoes, 1/2 cup sugar, milk, egg, 3tbsp butter, and vanilla. With a wooden spoon, stir to break up potatoes, but not completely mash. Pour mixture into greased 2 qt. square baking dish. Combine brown sugar and flour. Cut in 2 tbsp butter until mixture resembles coarse crumbles. Stir in pecan pieces. Sprinkle mixture over potatoes. Bake uncovered in 350 degree oven about 25 minutes or until heated through.

Sorry I didn’t post this before Thanksgiving, but consider it an early Christmas present! You are going to want to make this – it is amazing! And if I could do it (since I am functionally retarded) anyone can!

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