No two Thanksgiving tables look alike. In the spirit of the holidays, we put a call out to our shoppers for their tried and true family recipes.
Tom B.’s Alabama Sweet Potato Casserole
Tom was thirteen when he met the “fine Southern gal” who introduced him to sweet potatoes for the first time. He’d joined his brother and his family for Thanksgiving dinner at their home in Tuscaloosa, AL, where his sister-in-law made a pecan-and-brown-sugar-topped casserole that stole the show.
At the end of the meal she wrote the recipe down for Tom, who made the dish for every Thanksgiving in the twenty years since. While the written recipe was lost in the shuffle of many moves around the country, Tom knows it by heart.
- 6-7 sweet potatoes (approximately 3 pounds)
- ½ cup butter, softened
- 1 large egg, beaten
- ⅓ cup sweetened condensed milk
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon real vanilla extract
- ½ cup granulated sugar
- 1 cup brown sugar
- ⅓ cup flour
- ¼ cup butter, softened
- 1 cup chopped pecans
1. Prick the sweet potatoes all over with a fork. Microwave on high for 8 to 10 minutes or until tender, turning the potatoes once. Alternatively, bake potatoes for 45 minutes at 425F.
2. When the sweet potatoes are fork tender, remove from the microwave and cool completely. Remove the skin and discard.
3. Add cooked sweet potatoes, butter, egg, sweetened condensed milk, sugar, vanilla and spices together.
4. Preheat oven to 350F.
5. Blend everything together with a mixer until smooth. Pour sweet potato mixture into a greased 8 x 4 round or 8 x 8 square inch baking dish. Set aside and prepare topping.
6. Mix all the topping ingredients together. Sprinkle the topping evenly over the top of the sweet potato mixture. Bake at 350 for 40-45 minutes until bubbly and the topping is crispy.
Whether you’re in charge of turkey, dessert, or the entire spread, let Shipt get the groceries while you make holiday memories with the ones you love.