This is what I like to call 'Amish Grandma’s Goldmine' – sweet, creamy, and requested at every gathering!

Sweet potato casserole is a cherished dish that has graced many a Midwestern holiday table. This recipe, with its roots in Amish country, brings together the earthy sweetness of sweet potatoes with a crunchy pecan topping. It's a dish that evokes memories of family gatherings, where stories were shared and laughter echoed through the house. The Amish community, known for their simple yet flavorful cooking, have perfected this dish over generations. Making this casserole is like taking a step back in time, where food was made with love and care, and every bite tells a story.

This sweet potato casserole pairs beautifully with a savory roast turkey or a glazed ham, making it a perfect addition to your holiday spread. For a complete meal, serve it alongside green bean casserole and homemade dinner rolls. The sweetness of the casserole complements the savory flavors of the main dish, creating a harmonious balance that will delight your guests.

Servings: 8

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

Sprinkle the pecan topping evenly over the sweet potato mixture in the baking dish.

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.

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 less sweet topping, reduce the brown sugar to 3/4 cup. For a nut-free version, substitute the pecans with rolled oats for a crunchy topping. You can also add a handful of mini marshmallows on top during the last 10 minutes of baking for a classic touch.