Aunt Jenn's Sweet Potato Casserole

Pennsylvania Dutch Side Recipes

2 16oz. cans sweet potatoes 3/4 c. butter 1/2 tsp. salt 1/2 c. milk 1 c. sugar 3 eggs 1/2 tsp. vanilla Topping 1 c. brown sugar 1/4 c. butter 1/3 c. flour 1/2 c. nuts 1/2 c. oatmeal 2 tsp. cinnamon

This was the signature dish for my Aunt Jenn's "Year of the Sweet Potato" and a big hit at Thanksgiving Dinner 2009. It's like pumpkin pie without the crust. Fantastic! Note: Double this recipe for a crowd at the Thanksgiving table - use a 9x13 pan. Note: Make it a day ahead and refrigerate before baking. Preheat oven to 350°. In a medium saucepan, heat canned sweet potatoes to a boil. Drain and place in large bowl. Mash with butter, as for mashed potatoes, using a potato masher or a hand mixer. Stir in sugar, salt, eggs, milk, and vanilla. Mix well. Pour into ungreased 9-inch square pan. In a medium bowl, mix together brown sugar, butter, flour, and cinnamon. Use your fingers to work together the mixture until crumbly, like a streusel topping. Then stir in nuts (I like chopped pecans). Spread on top of potatoes in pan. Bake at 350°F for 40 min.

Submitted by Gretchen Grant
Contributed on: Thursday January 28th, 2010 and modified on Thursday April 29th, 2010