Sweet potato casserole is a staple for Thanksgiving and Christmas in my family. But not just any sweet potato casserole – it must have the pecan streusel. It is a heated topic on whether sweet potato casserole should have marshmallow topping or a pecan streusel topping – we are a team pecan streusel family!
My daughter and I could eat the whole pan without any help, but my husband always wants it as dessert. This recipe holds a different special meaning for everyone. I admit that I do not tuck this recipe away with the “holiday” recipes because I make it any time of year. Yes, I love it that much!
This will become a part of your holiday meals and remember, you can make it any time of year!
Enjoy!
Ingredients:
- Sweet Potato Filling
- 2 (29 oz.) cans of sweet potatoes (yams) – drained or 4 cups cooked sweet potatoes – sliced or cubed
- ¼ cup granulated sugar – ONLY if cooking the sweet potatoes.
- ½ tsp. salt
- ½ tsp. vanilla extract
- 2 eggs
- 6 Tbsp. butter – melted
- Pecan Streusel
- 1 cup brown sugar
- ⅓ cup flour
- 1 cup chopped pecans
- 6 Tbsp. butter – melted
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