Sweet Potato Casserole 

Don and I received this recipe as a wedding gift. Since then, this casserole has appeared (and disappeared) at many family Thanksgiving feasts.  I hope you enjoy it!

 

3 cups sweet potatoes (drained, peeled, and mashed)

¼ to ½ cup milk (can be evaporated)

        Use the quantity milk to the consistency you prefer.  It should look like thick,  

        mashed potatoes.

2 eggs, beaten, then added to mix above

½ teaspoon nutmeg

½ to 1 teaspoon cinnamon

½ stick butter – melted

1 cup white/granulated sugar

1 teaspoon vanilla

Thoroughly mix all above ingredients together. 

Put in greased (or use Pam) casserole (9X13).

Bake at 400 degrees for 25 minutes. 

Topping: 

1 cup crushed cornflakes

½ cup brown sugar

½ cup pecans or walnuts

1/4 to 1/3 cup butter – softened or melted

(You can use up to ½ cup butter.  I think this is too much, though, so I cut it to 1/4 cup, as noted.) 

Thoroughly mix these four ingredients together. It should look somewhat chunky.

 

Carefully spread this mixture on top of the hot casserole.  Continue baking for another 15 minutes or until the top is golden and looks somewhat bubbly.