Redheaded Jill

If you saw this post and thought, “What’s taters precious?” Then we can be friends.

Also, if you saw this post and thought, “Marshmallows?” The answer is NO. Shame on you. This… this is culinary perfection. Marshmallows are not welcome here.

This year for Thanksgiving (and the following Friday which is now called Michael Friday because of a family joke) and xmas I am in charge of the sweet potato casserole. My parents are being responsible and sticking to a diet. I am sticking to tradition, haha.

I wanted to share this recipe because it’s my absolute favorite and I thought some of y’all might enjoy it so here we go… (Sorry there is no “Jump to Recipe” button here yet.)

RECIPE

1 large can of sweet potatoes (or two small cans)

6 TBSP butter

2 Eggs

1 cup evaporated milk

2/3 cup sugar

dash of cinnamon

dash of salt

Heat/drain and mash the sweet potatoes. Add other ingredients (EXCEPT THE EGGS) and mix. Let the mixture cool before adding the eggs. If you don’t the eggs will cook and ruin the casserole. Once the mixture is cool add in the eggs and stir well.

Grease a 9×13 pan and bake the casserole at 400 degrees F for 20 minutes.

TOPPING:

6 TBSP melted butter

1/2 cup brown sugar

1 cup crushed cornflakes

1/2 cup chopped pecans

Sprinkle this over the casserole after its initial 20 minute bake. Then bake for another 15 minutes. (If you really love the topping you can double it for extra crunch. It’s kind of the best part.)

There. I have shared the most secret and delicious of family recipes. Merry Christmas.