ONE POTATO, TWO POTATO, THREE POTATO SWEET POTATO CASSEROLE
This is THE most requested item at our family Thanksgiving. Without question! My mom has no idea where this recipe came from but I’m glad we have it. This is the best sweet potato casserole I have lived in many places, tasted many different U.S. region specialties but this one takes the cake. This recipe is nearly fool proof so give it a try. Your family will be amazed at your cooking prowess.
Some of my Thanksgiving/ Christmas recipes were tweaked from Texas Holiday Cookbook by Dotty Griffith
Mashburn Family Sweet Potato Casserole
29 oz can of Sweet potato, drained
¼ cup melted butter
½ teaspoon salt
2 eggs
2 tablespoons flour
2 teaspoons vanilla
¾ cup sugar or Splenda
Topping
1/2 cup softened butter
1 cup walnuts or pecans, chopped
1 cup flour
1 cup brown sugar (1/2 cup Splenda Brown Sugar Blend)
Preheat your oven to 350 degrees. Spray 2 quart baking dish or Crock-Pot with cooking spray.
Beat sweet potato with mixer until smooth. Mix in butter, salt, eggs, flour, vanilla and sugar with the sweet potato. Set aside.
Mix topping ingredients together in bowl.
Place ½ of sweet potato mixture into baking dish or crock pot and top with ½ of topping mixture. Layer with remaining sweet potato and top with remaining topping.
Bake in oven for 25-30 minutes or cook in Crock-Pot on low temperature for 2-3 hours.
Makes 8 servings
You will completely enjoy the pleasing aroma that fills your home from this dish. I wish I could capture this into a candle..hmmm…there’s a new project for me 
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Mashburn Family Sweet Potato Casserole
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