Thanksgiving is Jessica's mother's favorite holiday, and it shows!
Debbie makes some mean sides and she made a sweet potato casserole with Jessica just in time for turkey day.
This crunchy and sweet twist to a traditional recipe is easy to make and even got Jessica's dad's seal of approval.
This segment aired on California Cooking With Jessica Holmes Episode 47.
Grandma Debbie's Sweet Potato Casserole
- 6 medium sweet potatoes
- 8 tablespoons of melted butter
- 2 tablespoons of butter to grease pan
- 1 egg, lightly beaten
- 1 cup of light brown sugar
- 1/2 cup of evaporated milk
- 3/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- 3/4 cup of chopped pecans
- 1/2 cup all purpose flour
- Wash the sweet potatoes, pierce them all over with a fork, wrap them individually in foil, place them on a baking sheet and bake at 400 degrees for about 45 minutes.
- Let the sweet potatoes cool and then peel off the skin. It should come off easily.
- Mix sweet potatoes, 4 tablespoons of melted butter, the egg, 1/2 cup brown sugar, evaporated milk, vanilla extract and 1/2 teaspoon of salt using a stand mixer or hand mixer.
- Grease a casserole dish with butter and spoon sweet potatoes into a dish and spread evenly.
- In a small bowl, mix the flour, 1/2 cup brown sugar and 1/4 teaspoon of salt together. Add the remaining 4 tablespoons of melted butter and mix until combined and a little crumbly. Stir in the pecans.
- Spoon the nut mixture evenly over the sweet potatoes.
- Bake at 400 degrees for 20 to 25 minutes or until topping is golden brown.