I first had this casserole over 20 years ago at a church potluck. I begged my friend for her recipe and have been making ever since. It is easy—can be assembled the day before and baked the day of your event. Note that directions call for one large can of sweet potatoes/40 oz. I have actually made this casserole using two 29 oz cans and it was great. Just taste after everything is mixed together to be sure it is sweet enough for you.
SWEET POTATO CASSEROLE
1 large can sweet potatoes, drained
½ cup brown sugar
½ cup sugar
3 eggs, beaten
1 ½ stick butter or margarine, melted (one for sweet potato mixture and ½ for topping)
½ teaspoon cinnamon
½ teaspoon vanilla (optional)
1 cup cornflakes, crushed
1 cup pecans, chopped
Mash sweet potatoes—I put mine in mixer and beat until light and fluffy. Add sugars, eggs, 1 stick melted butter, cinnamon and vanilla. Put in casserole sprayed with Pam (makes clean-up so much easier)
Mix crushed cornflakes, ½ stick butter and pecan. Sprinkle on top of sweet potato mixture. Bake at 400 degrees for 20-25 minutes. If topping starts getting too brown towards end of baking, lay a piece of foil on top.
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Trust me, this is a recipe you will make again and again. I often get requests for it at potluck dinners. And remember-sweet potatoes are for more than just Thanksgiving and Christmas.
This recipe is a bit more decadent and for special occasions. Sweet potatoes are a great source of nutrition. Read more about the nutritional value of the sweet potato at: http://bit.ly/2zadWOT
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