The recipe I am sharing with you today is my Mother’s Sweet Potato Casserole. This is something she made later in life and I don’t recall having anything like this when I was young. She would make candied yams on the top of the stove and they were never good. The rage when I was in Home Ec in High School was yams with Marshmallows. That just isn’t one of my favorite things. This is easy to make and I suppose you could use canned sweet potatoes if desired. This definitely could be made the day before serving and stored in fridge and rewarmed on Thanksgiving Day.
Lillie’s Sweet Potato Casserole
3 cups mashed sweet potatoes
1 cup sugar (Splenda Sugar Substitute could be used instead of the sugar)
1/2 cup milk
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon cinnamon
Pour into a greased loaf shaped pan.
Combine the topping which includes: 1 cup packed brown sugar ( you could mix 1/2 cup of splenda substitute and 1/2 cup of brown sugar if desired) 1/2 cup flour – 1 cup chopped pecans – 1/3 stick softened margarine – 1/2 teaspoon cinnamon. Mix with a spoon Sprinkle over potato mixture.
Bake at 400 degrees for one hour.