Sweet Potato Casserole

Submitted by Granny Clouds Sweet Potato Casserole
Submitted by Granny Clouds Sweet Potato Casserole
This recipe is my grannie Clouds from the olden days. Of course I have taken shortcuts so I use canned sweet potatoes, pecans from a bag, whole milk and unsalted butter. She would have used shelled pecans from the grove of nut trees, sweet potatoes, eggs from the farm, real churned butter and unpasteurized milk. Of course every thing would have been collected days before preparing the dish


8 - 10 servings


3 cups of mashed sweet potatoes (canned work well, be sure to drain off the water. ½ cup of white sugar ½ cup of brown sugar 2 whole eggs 1 teaspoon vanilla (fake is fine) 1 whole melted stick of unsalted butter ½ cup of whole milk Topping 1 cup of brown sugar ⅓ cup of self rising white flour (don't use any other type of flour) 1cup of chopped pecans ⅓ cup of crumbled butter (i just put down pats of butter)

Nutritional information

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PRE-HEAT OVEN TO 350 degrees 1. Mash your potatoes 2. add sugar and stir 3. whip eggs and add to mixture and stir 4. add vanilla, milk and melted unsalted butter 5. stir until combined 6. pour into 10x10 casserole dish 7. next make the topping 8. Mix brown sugar and flour together real well 9. pour on top of mash potato mixture 10. add pecans to top of casserole 11. add pats of butter 12. put into oven and cook 30 mins and check, may have to cook an addition 10 - 15 minutes.