I have been making this exact casserole for the past few years, and there is no way my family will let me get away from making this for Thanksgiving and even Christmas. I always double or triple the recipe to take one for dinner, another for the guests to take some home, and the third one to keep it at my house. All the ingredients are the same as Tina's, with only one addition I made from the beginning. I use a 29oz can of cut yams or sweet potatoes, slice them and cover the entire surface of the sweet potato casserole, and then I add the brown sugar/pecan topping. It comes out amazing, since it gives more texture to the mashed potatoes. I can eat this hot, warm, or cold and it tastes wonderful. I see no need of roasting the sweet potatoes, as long as you don't overcook them; they have plenty of flavor as the recipe calls for. I hope you give it a try.
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I have been making this exact casserole for the past few years, and there is no way my family...