Warm, ooey-gooey, brown-sugar sprinkled goodness. I hope I’ve got your attention now. You may be thinking what is she talking about? Let me explain.

In my family, every Thanksgiving is spent surrounded by warmhearted family members. It is a day full of laughter, games, pictures, and genuine family time. Whether we are traveling or hosting, my family always knows we will get to enjoy Aunt Sammye’s sweet potato casserole. It is a Thanksgiving meal staple.

The casserole is baked to perfection with heaping amounts of butter, gooey marshmallows, and crunchy pecans. It is undeniably a dish that everyone goes back to for seconds. Personally, this casserole takes up a hefty spot on my plate.

Because it is only baked once or twice a year, I must get as much as I can until the next bake. I hope that you will try my aunt’s recipe and incorporate it into your Thanksgiving menu this year!

Recipe

Yield: 8 servings

Ingredients:

-       6 medium-size sweet potatoes

-       ½ cup sugar

-       2 eggs

-       1 teaspoon vanilla extract

-       1/3 cup milk

-       ½ cup butter or margarine

-       1/3 cup firmly packed brown sugar

-       1/3 finely chopped pecans

-       2 tablespoons all-purpose flour

-       2 tablespoons butter or margarine

-       Marshmallows to top (optional)

Directions:

Cook sweet potatoes in boiling water for 45 minutes to one hour, or until tender. Let cool to touch; peel and mash.

Combine sweet potatoes, sugar, eggs, vanilla, milk, and ½ cup butter; beat at medium speed of an electric mixer until smooth. Spoon into a lightly greased 12x8x2 inch baking dish.

Combine brown sugar, pecans, flour, and two tablespoons of butter. Sprinkle mixture over the casserole. Bake at 350 degrees for thirty minutes. Once the casserole has baked for fifteen minutes, I like to add marshmallows on top and cook the last fifteen minutes.