Southern Sweet Potato Casserole
This recipe from Janet Robbins, an honorary southern girl, is great for Thanksgiving or Christmas. It elevates the humble sweet potato to a whole new level. This is one of my mother’s favorite recipes.
- 3 cups sweet potatoes, cooked and cooled
- ½ cup butter
- 2 eggs
- ½ cup milk
- ½ tsp. salt
- 1 tsp. vanilla
- 1 cup pecans, chopped
- 1 cup maple sugar or Sucanat
- ¼ cup butter, softened
- ½ cup sprouted spelt or white flour
Beat sweet potatoes, butter, eggs, milk, salt and vanilla together until smooth. Pour into a casserole. Mix topping ingredients and distribute evenly across the casserole by hand. At this point, it may be refrigerated and baked the next day or baked immediately at 350°F for 30 minutes.
See also Rhonda’s Sweet Potato Soufflé