Dressing up the "other" spud.

The Sweet Potato, courtesy of Wikipedia

When I travel home for the holidays, I honestly don't do the cooking. My mom, or whichever aunt/uncle happens to be hosting that year, takes care of the lion's share and leaves the appetizers and desserts to the rest of the siblings. Last year I decided to contribute a vegetable dish I don't believe has ever graced our lengthy Thanksgiving table: a sweet potato casserole. My friend, Jen, introduced me to this sugary concoction a couple years ago and I have insisted on making it for any Thanksgiving/Friendsgiving since. It's mashed, super sweet, and will turn all of your guests into fans of the "other" spud.


Sweet Potato Casserole
Recipe from Jen
Serves approximately 8

Mix in a glass bowl:
3 cups mashed sweet potatoes
1 cup sugar
1/2 cup butter, softened
1/3 cup milk
1 tablespoon vanilla
2 eggs

Topping:
1 cup light brown sugar
1/3 cup butter, softened
1/3 cup self rising flour
1 cup chopped pecans (my family isn’t into nuts, so consider this optional)
   
Pour potato mixture in a greased casserole dish  (8x12 or 9x13) making mixture about 1 to 1 1/2 inches thick. Mix topping ingredients in different bowl. The mixture will be thick. Sprinkle on top of
potato mixture. Bake at 350 for about 30-35 minutes.