If you were to ask my mother what my most-loved dish was growing up, she would tell you Sweet Potato Casserole. Hands down, it is my favorite way to eat a sweet potato (or two, or three). Traditionally, we always have this dish at Thanksgiving and Christmas, but it also makes a nice side dish for a weeknight meal (especially if you have tons of sweet potatoes to use up).
Here's how to make this easy-peasy dish.
Sweet Potato Casserole
6 medium to large sweet potatoes, cooked, peeled, and mashed
1 cup sugar
1/2 tsp salt
4 TBSP butter
1/2 cup milk
1 tsp vanilla
Directions:To cook my potatoes, I normally boil them for approximately 20 minutes, or until fork tender, and then I remove the skins after they've cooled down a bit. If you use smallish-sized sweet potatoes you may want to reduce the amount of sugar called for. :)
Beat cooked potatoes with a mixer to remove some of the sweet potato strings (they will accumulate on your beaters). Add the rest of the ingredients and mix together. Place in a 2 quart dish. Bake at 350 degrees for approximately 35 minutes.
Here is the printable version, just for you.
This post is linked to the yummy goodness happening at Tasty Tuesday, Tempt My Tummy Tuesday, Tuesdays At The Table, Tasty Traditions, and Delicious Dishes.