This is a re-post from last year, but I just had to share it again especially with Thanksgiving just around the corner.  This is by far the best sweet potato casserole I have ever eaten.

Aunt June’s Sweet Potato Bake

3 cups mashed Sweet Potatoes or 1 Large can of Sweet Potatoes (drain juice)

-mix until smooth

1 cup of sugar

¼ cup butter, softened

1/3 cup of milk

2 eggs

1 teaspoon of vanilla

Mix ingredients in order as listed. Spread in a pie pan.

Topping:

1 cup brown sugar

½ cup flour

1/3 cup butter

(nuts, optional)

Mix topping ingredients with a fork until crumbly and sprinkle over sweet potatoes. Bake 30 minutes at 350 degrees.

**If you would like to think ahead for Thanksgiving here are freezer instructions:

To freeze- Pour into plastic wrap-lined casserole dish or pie pan. Freeze. Remove from casserole dish; wrap in plastic wrap and then in foil or put in a gallon freezer bag.   Label, date and return to freezer. When ready to serve: preheat oven to 350, unwrap food and place in buttered casserole dish or pie pan. Mix topping and pour over casserole, bake 40-45 minutes, until heated through.

For more recipes please visit:

Tasty Tuesdays at Beauty and Bedlam

Tempt My Tummy Tuesday at Blessed with Grace

 

Advertisements