Mandatory Thanksgiving Fare!

I am the designated Sweet Potato Casserole guru of our family. It is my job to supply this delicacy to our Thanksgiving feast. I've shared the recipe with my sister in laws but they all say they can't make it like mine. (yeah right) The secret to this recipe is to use fresh potatoes, you cannot used canned ones, well you can, but it won't taste the same. And do not go anywhere near this recipe with a marshmallow.

The big secret?

Boil the potatoes in their peeling, do not peel and cook, do not bake.

Here's the recipe!

6 to 7 large sweet potatoes

3 eggs

1 cup of sugar (or more depending on how sweet you like it) taste, then taste again, maybe one more taste, then adjuster sugar to your liking

1 tablespoon vanilla

1 stick of butter.

Boil sweet potatoes (in peeling) until soft. Let cool just until you can hold them. Peel and put in large mixer bowl. Beat potatoes with mixer until well mashed.

add butter, sugar, vanilla, beat well, (this will cool down potatoes before you add the eggs)

then add eggs and beat it it, just beat it. (sorry)

Pour into greased 13 x 9 pan.

Topping:

1 box dark brown sugar

1 1/2 cup chopped pecans.

1/2 cup melted butter.

Mix and spread over top of potatoes.

Bake at 350 until middle is puffed and topping is gooey. About 45 minutes.

Let cool, it will be hard to do but a necessity if you value the roof of your mouth, serve and fight over the leftovers!

Yep it's that easy and so worth it!