'Amish Sweet Comfort' – it’s so good, it vanishes before the main course is done!

In the heart of the Midwest, where the fields stretch far and the air is crisp with the promise of harvest, the Amish baked sweet potato casserole has been a cherished staple on our family table. This dish, with its roots deep in the traditions of our Amish neighbors, brings together the comforting sweetness of sweet potatoes with a buttery, crumbly topping. It's a recipe that has been passed down through generations, each spoonful a reminder of family gatherings and the warmth of home. Whether you're looking to add a touch of nostalgia to your holiday spread or simply want to savor the flavors of a simpler time, this casserole is a delightful choice.

This sweet potato casserole pairs beautifully with a roasted turkey or glazed ham, making it a perfect addition to your holiday feast. For a complete meal, serve it alongside green beans almondine and a fresh cranberry salad. The sweetness of the casserole complements savory dishes, creating a harmonious balance on your plate.

Servings: 8

4 cups mashed sweet potatoes
1/2 cup granulated sugar
2 large eggs, beaten
1/3 cup unsalted butter, melted
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/3 cup unsalted butter, softened
1 cup chopped pecans

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, beaten eggs, melted butter, milk, vanilla extract, and salt. Mix until smooth and well combined.

Pour the sweet potato mixture into a greased 9x13 inch baking dish, spreading it evenly.

In a separate bowl, prepare the topping by mixing together the brown sugar, flour, softened butter, and chopped pecans until crumbly.

Sprinkle the topping evenly over the sweet potato mixture.

Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.

Allow to cool slightly before serving. Enjoy the comforting taste of tradition!

For a twist, try adding a teaspoon of cinnamon or nutmeg to the sweet potato mixture for a warm, spiced flavor. If you prefer a crunchier topping, substitute the pecans with walnuts or add a handful of oats to the topping mixture. For a dairy-free version, use almond milk and coconut oil in place of milk and butter. This casserole can also be made ahead of time; simply prepare it up to the baking step, cover, and refrigerate overnight. Bake as directed when ready to serve.