Southern Sweet Potato Casserole
3 cups sweet potatoes, cooked
½ cup butter
½ cup milk
½ tsp. salt
1 tsp vanilla
1 cup pecans (or walnuts), chopped
1 cup Sucanat
¼ cup butter, softened
½ cup flour
Beat sweet potatoes, butter, eggs, milk, salt, and vanilla together until smooth. Pour into a casserole. Mix topping ingredients and distribute evenly across the casserole. At this point it may be refrigerated and baked the next day or baked at 350° for 30 minutes.
We love this recipe – it’s our favorite way to eat sweet potatoes (we call it candy). Sucanat is raw cane sugar, which we use for almost everything calling for sugar. Feels healthier to us. We got this recipe from Mother Linda’s Ode to Sucanat.