John’s Favorite side dish for all holidays!
We have this Sweet Potato Casserole just about every holiday at the Nelson Home! I’m so thankful for meeting Annette & Rich Haut 25 years ago when our family moved to Stavanger, Norway! The Haut Family invited us to their home for Thanksgiving. Annette served this sweet potato casserole and as they say…”the rest is history”! We’ve been making it ever since. In fact, I’ve shared the recipe with family & friends. Each year I hear from friends reminding me it’s Sweet Potato Casserole time! You’re going to love it and don’t forget the next day (IF you have leftovers), dollop some whipped cream or ice cream on top & you’ll have a Delicious Dessert!
ENJOY A LITTLE TASTE OF HEAVEN RIGHT HERE IN AUSTIN, TEXAS!
(Scroll paste the pictures for the recipe)
INGREDIENTS:
- 4 c. mashed sweet potatoes (two 29 oz. cans, well drained)
- 1/2 tsp. salt
- 1 c. sugar
- 1/2 tsp. vanilla
- 1/2 c. butter, softened (little less)
- 1/2 c. milk
- 2 eggs
HOW TO MAKE IT:
- Preheat oven to 350
- Grease a 13×9 casserole dish
- Combine above ingredients and pour into a prepared pan
HOW TO MAKE THE TOPPING:
- 1/3 c. flour g/f (If you don’t have gluten issues, use 1/3 cup all-purpose flour)
- 1 c. brown sugar
- 1/4 c. butter
- 1 c. chopped pecans
Using pastry blender, combine topping ingredients until crumbly. Sprinkle over casserole before putting the casserole in the oven.
FINALLY:
Bake uncovered at 350 for 30-40 minutes. It will be done when the topping is golden brown & crispy.
This is SO delicious the next day as dessert!
Enjoy this quick video with special guest chef, John Nelson!
Love,
connie
