Sweet Potato Casserole {Easy!}

My grandmother is famous for her sweet potato casserole.  It’s always the first side dish to be eaten on Thanksgiving.  I’m fine with the marshmallow topped, traditional sweet potato casserole but this baby is on a whole new level.  However, I’m not whipping up any Thanksgiving meals on a weeknight, so I tweaked Grandmother’s original recipe just a tad and made it Monday night friendly.  And friendly it was…every last bite was eaten. 
Shopping List
4 sweet potatoes, pealed, cooked and cooled (or 2 large cans of canned sweet potatoes, drained)
1 tablespoon milk
1 tablespoon cinnamon
1 teaspoon vanilla
1/2 cup brown sugar
1 cup praline pecans
Preheat oven to 375 degrees.
In a large bowl, combine cooked sweet potatoes (or canned potatoes) with milk, cinnamon, vanilla and brown sugar.  Spread mixture into a lightly greased 8×8 inch baking dish and top with praline pecans.  Bake about 20 minutes or until casserole is brown and bubbly.
That’s it!  A total weeknight meal.  Don’t be scared by the canned sweet potatoes (or yams), they are actually really good and easy to use on a busy night.  I baked off my sweet potatoes in the oven for this meal but you could also peel and boil them up.  No matter how you get your potato cooked, once you combine them with the other yummy ingredients, your dinner will be spectacular.
A little Thanksgiving on a weeknight.  Brilliant!

While I photographed the sweet potatoes, Kensington photographed me!


I’m so thankful.

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  • Sheaffer {Pinterest Told Me To} November 5, 2012 at 12:22 pm

    I do NOT like a marshmallow topping, so these are perfect for me!

  • Helene November 6, 2012 at 2:44 am

    I literally could live on sweet potatoes! yum!


  • Marianne Christine Williamson November 7, 2012 at 7:22 pm

    YUM!!! Tried sweet potatoes for the first time this year (addicted to sweet potato fries now) so I can't wait to make this one! Again, thanks for sharing!

  • Betsy Wall November 6, 2013 at 12:07 am

    Hi Shay,
    Could this recipe be made in the crockpot? If so, how long would you suggest? Thanks!

  • Mix and Match Mama November 6, 2013 at 10:42 am

    I don't think I would make this in the slow cooker because the pecans wouldn't caramelize and get crunchy like they should.