CDKitchen: Sweet Potato Casserole with Pecan Topping

I'm not sure how it happened, but somehow it was decided that for Mother's Day, children should cook their mother breakfast and serve it to her in bed.  No matter the age or cooking ability of the children.  Hopefully with Dad's help.  Normally we all get together and plot out some sort of breakfast for Mom, and as we got older and a little more skilled, the breakfasts got a little more interesting.  But since the entire family was in different places for Mother's Day morning, we opted not to make breakfast this year.  Instead we did dinner.

My sister made herb-crusted pork tenderloin (ie. took an herbed pork tenderloin out of a package and roasted it) and sweet potato casserole with a brown sugar pecan butter topping.  We added steamed fresh broccoli and some wheat yeast rolls.  Why is it that when holidays like this roll around, I'm never very motivated to make something amazing?  Something to ponder.

Sweet Potato Casserole with Pecan Topping

From CDKitchen

3 large sweet potatoes

½ cup (1 stick) unsalted butter, melted

½ cup granulated sugar

⅓ cup whole milk

1 teaspoon pure vanilla extract

Topping:

1 cup chopped pecans

1 cup packed light brown sugar

⅓ cup all-purpose flour

⅓ cup unsalted butter, melted

1 teaspoon pure vanilla extract

Peel and slice sweet potatoes into ¼-inch slices. Boil in water until soft, drain and mash. Beat with electric beaters, stopping every so often to remove any strings that may collect on beaters. Add butter and sugar to warm potatoes and continue mixing. Add milk and vanilla extract. Mix well and put in a 8x12-inch buttered casserole dish.

Mix the topping ingredients together and crumble over top of casserole. Bake 30 minutes at 350°F. Freezes well before or after cooking.

Makes 8 to 10 servings