If you've never had this sweet potato casserole before, let me tell you,
you're in for a treat. Even if you don't normally like sweet potatoes,
you'll want to try this because I'm guessing this is one sweet potato
dish you will eat and like.
Best of all, it's simple and fairly economical–especially if you
can snag a deal on sweet potatoes. (By the way, Aldi has them on sale
this week at $0.99 for three pounds so you should go scoop some up
there if you have an Aldi store close by!)
Our Sweet Potato Casserole
4 cups sweet potatoes, mashed
1 cup sugar
1 teaspoons vanilla
2/3 cups milk
6 Tablespoons butter, melted
1 1/2 cups brown sugar
1/4 cup flour
1/3 cup butter
chopped pecans, optional
Mix first six ingredients together and spread in a 9×13-inch dish. Mix topping ingredients together and sprinkle over sweet potato mixture. Bake at 350 degrees for 45 minutes. Makes approximately 10 servings. This can be made the day before Thanksgiving and kept in the refrigerator and baked on Thanksgiving morning.
15 small to medium potatoes
1/2 stick butter
1/2 cup sour cream (can use plain yogurt)
1 8 oz. block cream cheese
salt and pepper to taste
Cut and boil potatoes leaving the skins on (unless you prefer them skinless). Use mixer, Bosch, food processor, or KitchenAid to mash potatoes and add in the rest of the ingredients. Place potato mixer in a slightly greased 9×13-inch. Dot with butter. Bake at 350 degrees for 20 minutes. Makes approximately 8 servings.
These potatoes can be made the day before Thanksgiving and kept in the refrigerator and baked on Thanksgiving morning. Or, if you're really brave, you might try Amy's method of freezing and reheating in the crock pot.
Up Next: $5 Dinner Mom's recipe for Orange Ginger Cranberry Sauce and her recipe for some easy green veggies for a healthful side.