Description

My grandmother’s SWEET POTATO CASSEROLE is a staple on the Thanksgiving table. We always have turkey, dressing and this casserole. My grandmother has been making it for years and years and DECADES because it’s so simple, very delicious and always the first side to be devoured. When you see the recipe, you’ll see just how simple this one is to whip up.

Ingredients

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
½ cup brown sugar
1 cup praline pecans (either store bought or homemade)

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Instructions

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 (or a 9×12 works if you want your casserole not quite so thick). Bake about 20 to 25 minutes or until casserole is brown and bubbly.
Remove from oven and serve.

Notes

It’s as easy as that! For an easy side, use canned sweet potatoes (drained) and buy your praline pecans. If you want to see a simple way to make praline pecans, head HERE. I often just buy candied pecans on the nut aisle of my grocery store and substitute with those instead. Either way works just fine!