This stuff was BEYOND – I can’t even tell you how amazing it was!!! I knew I had to come home and make it for myself. Kristen was kind enough to give me MOST of the ingredients – but no recipe and she told me there was a secret ingredient she wouldn’t share. Off we go to “copycat” land!
I knew this was going to be decadent – I mean the main ingredients are sweet potatoes, butter and brown sugar. Start there and you can’t go wrong. This casserole is so light and fluffy – it’s not going to make you feel like you ate a lead brick!
I also tried a couple ways of cooking the potatoes – I boiled 2 and microwaved one – both turned out light and fluffy – so you could go either way. This recipe also gave me a chance to break out my KitchenAid Mixer! I bought it at a flea market but had never used it! NOW I HAVE! It was so easy and worked like a charm.
I really can’t wait for you to try this – and you know – Easter is just around the corner. What better dish could you bring to family dinner?!!! Bring this and my Mom’s Pineapple Stuffing and your family will love you forever!!!!
Copycat Sweets & Meats Sweet Potato Casserole
- 3 large sweet potatoes – peeled & diced
- ⅔ cup sugar
- ½ cup butter, softened
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- ⅓ cup milk
- ⅓ cup butter, melted
- 1 cup brown sugar
- 1 cup halved pecans
- Boil sweet potatoes.
- In Beat in sugar, butter, eggs, vanilla, pumpkin pie spice and milk until smooth and creamy.
- Put in greased baking dish.
- To make topping, combine melted butter and brown sugar together in a small bowl. Stir and mix to combine. Pour over sweet potatoes.
- Top with pecans
- Bake at 350 for 35 minutes.