Sweet Potato Casserole
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This is holiday family favorite. I remember, as an adult, when I discovered I could make it other times of the year other than Christmas and Thanksgiving. Novel concept I know. It is great for fall and especially as you start seeing yams and sweet potatoes go on sale.
Author/Source:
Tricia @ Onceamonthmom.com
Ingredients:
- 40 ounces yams, canned (with or without syrup)
- 0.5 cups brown sugar
- 1.0 cups pecans
- 0.25 cups butter
Directions:
Mash sweet potatoes and spread in the bottom of an 8×8 pan. In a small bowl, mix sugar, butter & pecans. Spread mixture over sweet potatoes. Bake 20-25 minutes at 375 degrees.
Freezing Directions:
After adding mixture (do not bake), cover with foil and freeze. To serve: Thaw. Uncover and bake 20-25 minutes at 375 degrees. (Double cooking time if not thawed).
Servings: 4-6
I’ve told my mom many times that I don’t care what else is on the table at the holidays as long as the sweet potatoes are there. I don’t think yours has NEARLY enough pecans!!
wow, the picture just makes me want sweet potatoes RIGHT NOW!! YUM!
I made my first one this year. I put marshmallows in it – did not even think about the pecans – I will try to remember that next time. I did not know you freeze it either ( I am learning something here).
I really like simple down to earth recipes.
Thanks for posting this.
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