Sweet Potato Casserole

Image from Paula Deen Magazine

For many years, I have made this sweet potato casserole from Cooking Light.  It is delicious, and doesn't taste "light" at all.  But this year I decided to get a little more indulgent with a recipe from Paula Deen.  It is very similar to my old standard, but this will be my new go-to for Thanksgiving.

At the last minute, I looked in one of my favorite little cookbooks for inspiration.  If you're looking for some classic, southern holiday recipes in a pretty little book, Christmas with Paula Deen is perfect.  It would make a great gift too.

Here's the recipe...

3 cups peeled, cooked and mashed sweet potatoes (I actually used a 3 lb bag.  I peeled them, chopped into quarters, and then boiled.  I mashed them with a potato masher before mixing together with a mixer.)

1 cup sugar

1/2 cup butter, melted

2 eggs

1 teaspoon vanilla

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 cup whole milk (or cream)

TOPPING:

1 cup brown sugar

1 cup walnuts, chopped (I used pecans)

1/3 cup flour

3 tablespoons butter, melted

1.  Preheat oven to 325.  Grease a casserole dish.  (I had oven at 350 to heat multiple casseroles.  I used a 9x13" pan.)

2.  Combine the sweet potatoes, white sugar, butter, eggs, vanilla, cinnamon and nutmeg.  Beat with a mixer til smooth.  Add the milk and mix well.  Pour into casserole dish.

3.  Mix the topping ingredients together in a small bowl with a fork.  Sprinkle on top of casserole.

4.  Bake for approximately 30 minutes until the potatoes are hot and the topping is golden.

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