Holiday dinners were a big deal in my family growing up. My Granny was the best cook and when she had her family gathered around she went all out. Holiday dinners often included turkey, cornbread dressing (stuffing), broccoli and cheese casserole and sweet potato casserole. Sweet potato casserole has always been one of my favorites.
Fast forward to my adulthood. I grew up, moved away and then moved to Canada. Here I spend my holidays with my mother in law, Claire. She and Granny would have loved each other and boy can they both cook. The traditional favorites I remembered from childhood took a back seat to family favorites that Dewey grew up with. I can’t say that I really mind, though, because they are delicious in their own right.
The last couple of holidays I have hosted dinner. Since I’ve been cooking, I’ve gotten to take the opportunity to meld the two sets of traditions together. Paying homage to both. One way I’ve done this is to bring back the sweet potato casserole. I have to give a shout out to my friend Catherine for helping me bring it back. You see, I didn’t have the recipe any more. This recipe isn’t exactly the same but it works. I have also made a few changes to suit my current taste for less sweet dishes.
Every time I make it I am transported back to Granny’s kitchen in the midst of one of our family dinners. I think I’ll keep making it just for that alone.
Brown Sugar and Pecan Sweet Potato Casserole
- 3 cups sweet potato baked, peeled and mashed
- 1/4 cup sugar
- 2 eggs
- 1/2 tsp salt
- 1/4 cup butter
- 1/2 cup milk
- 1/2 tsp vanilla
- Preheat oven to 350 degrees. Grease a 9X13 baking dish.
- Mix filling ingredients and spread into prepared pan.
- In a small bowl, mix toping ingredients until crumbly.
- Spread topping across filling.
- Bake for 35 minutes or until bubbly and browned.
Enjoy! What recipes bring back memories for you?