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.
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.