Sweet Potato Casserole.

Some of you may have noticed that the blog posts have been a little sparse recently.  And there's not been a single post regarding Thanksgiving (gasp!).  Well thanks to work, my mind has been on motions, court dates and deadlines, depositions, and a bunch of other boring things rather than Turkey day, Christmas, decorating, and all the fun things! 

But in case you are still searching for the perfect sweet potato casserole recipe, I've got one for you.  If you're looking for a healthy version, you can skip this post and head over to Cassie's blog where she has a tasty, good-for-you sweet potato recipe.  I got this recipe from my grandma, who cooks the absolute best southern food ever (I'm talking gumbo, chicken and dumplings, and banana pudding), so her sweet potato casserole isn't light on the butter (or sugar).

(photo: here)

Ingredients
4 1/2 cups cooked and mashed sweet potatoes
1/2 cup butter, melted
1/3 cup milk  (optional: I add this when I make it)
1 cup white sugar
1 teaspoon vanilla extract
2 eggs, beaten

(for the topping)

1/4 cup melted butter

1 cup brown sugar

1/2 cup self-rising flour

1 cup chopped pecans

Directions
1. Preheat oven to 350 degrees F.  Grease a 9x13 inch baking dish.
2. In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla, and eggs. Spread sweet potato mixture into the prepared baking dish.  In a small bowl, mix together the topping ingredients.  Sprinkle pecan mixture over the sweet potatoes.
3. Bake for 30 minutes, or until golden brown.

Enjoy!  It is more like dessert than a veggie, but hey it's Thanksgiving!  At least it doesn't have marshmallows on top -- I'm a big fan of marshmallows in s'mores and hot chocolate, but not on my sweet potatoes!