By popular demand: my Mother’s sweet potato casserole

By “popular demand”, I mean a nice visitor to my blog inquired about the Christmas sweet potato casserole I mentioned in this post about Christmas traditions.

I emailed my mother, asking about Aunt Sara’s casserole recipe. Whoa, that was a mistake. I got this in response:

“I beg your pardon—that is my recipe via Quitique (by Turkey, Texas)  Love, Mother”

I won’t make THAT mistake again. (By the way, Quitique is pronounced “Kitty-kway”, which I’ve always thought is a really cool name for a town, especially since it’s situated near the home of the Bob Wills Festival in Turkey.)

So here is the traditional Howze family sweet potato recipe for your delectation. Also, check out my friend Claire’s one-pan recipe – double potato, halloumi and chorizo bake, which looks amazeballs.

SWEET POTATO CASSEROLE

3 cups mashed sweet potatoes (fresh cooked  or canned)

3/4 cup sugar

1/2 tsp. salt

2 eggs

1/2 cup milk

2 tsp vanilla

1 cup brown sugar

1/3 stick butter, softened

1/3 cup flour

1 cup pecans, chopped

Combine sweet potatoes, sugar, salt, eggs, milk and vanilla in mixing bowl.  Grease a baking dish (I use a 9 x 12 ) with butter or Pam (not shortening) and pour in mixture evenly.  Combine brown sugar, softened butter, flour and pecans until well mixed.  Spread on top of sweet potato mixture.
Bake at 350 degrees for 35 minutes

This can be made ahead of time and frozen.

Picture: fresh sweet potatoes, image courtesy of the Louisiana Sweet Potato Commission

This post is part of the #FaveFamilyRecipes Competition with BritMums and Tilda Rice. Every pack sold will provide a meal to an expectant mum in need in support of the World Food Programme’s Mothers Helping Mothers initiative in Bangladesh.