According to Bug and Belle, we have one recipe that is hands-down better than everyone else’s. Come Thanksgiving – they stand guard over their favorite dish. They eye anyone who plans on taking food home with them. As far as the girls are concerned, you can take all the turkey and stuffing but leave their sweet potato casserole alone.
Growing up, you’d never believe I was destined to create anyone’s favorite version of sweet potato casserole. I wasn’t a fan of the dish when I was little. Mamaw made her’s with a marshmallow topping, which just didn’t appeal to me. I’m not even sure why. I always scraped the goo off of the top and ate the mashed sweet potatoes from underneath.
My love affair with sweet potato casserole didn’t begin until I discovered candied pecan topping as an adult. It was a game-changer. I’m pretty sure it’s the reason behind the girls’ rabid obsession too. lol
I wish I was joking with y’all, but I’m dead serious: both kids are mad that I’m sharing this recipe today. I’m literally facing silent treatment once this goes live. But I just have to do it… the recipe really is that good. Besides, sharing is caring.
I hope your young’uns enjoy it as much as mine do!
Cassie’s Sweet Potato Casserole
- 4 cups mashed sweet potatoes
- 3/4 cup brown sugar
- 2 eggs, beaten
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1/2 cup melted butter
- 1/3 cup condensed milk
- 1 cup light brown sugar
- 1/3 cup flour
- 1 cup chopped pecans
- 1/3 cup melted butter
- Preheat oven to 350.
- Mix casserole ingredients, beating well until smooth.
- Pour potatoes into greased 2-quart casserole dish. Set aside.
- Combine brown sugar and flour for topping, being sure to smooth any lumps.
- Add pecans and butter to topping, mix well.
- Sprinkle topping evenly over the top of sweet potatoes.
- Bake for 25-35 minutes.