For my Daughters and their Mom…by special request. This is my mom’s famous (among family and friends) Sweet Potato Casserole. The recipe is in her words.
Of note: The sweet potatoes are first brought to a boil in plain water, then simmered until quite tender . She usually peel them after cooking when they had cooled enough to handle. The butter in the potato mixture was pre- melted.
Also for the topping, She usually used pecans. The butter was melted first in a 10” cast iron skillet, then the nuts, brown sugar, and flour were stirred in until well melted and mixed.
Grandma’s Sweet Potato Casserole
8 – Med sweet potatoes
1/3 Cup – Maple syrup
¼ Cup – Milk
1 tsp – Vanilla
2 Tbsp – Butter
Mix all the above with mixer or food processor (Careful not to over-process)
Spread mixture in buttered baking dish
1 Cup – Chopped nuts
½ Cup – Brown sugar
½ Cup – Flour
½ Cup – Butter
Melt butter, add the above and mix well. Spread over sweet potatoes.
Bake at 350° 25 – 30 minutes until bubbly around the edges.
Serves 8 – 10