My sister-in-law Christi makes the best sweet potato casserole I have ever eaten. The soufflé-like texture and non-traditional Rice Krispies/pecan topping really send it over the top.
Christi's Sweet Potato Casserole
4 lbs. (about four large) sweet potatoes
1/4 cup (1/2 stick) butter
3/4 to 1 cup evaporated milk
1/4 to 1/2 cup sugar
1 tsp. cinnamon
2 eggs, beaten
Topping:
1/4 cup (1/2 stick) butter, softened
1 cup brown sugar
1 cup crispy rice cereal (Rice Krispies)
1/2 cup chopped pecans
Scrub sweet potatoes cutting off woody portions and ends. Peel, cube, and cook in enough boiling water to cover till tender--about 25-35 minutes. Alternately, potatoes may be cooked using a pressure cooker. Link to the website of the method I use provided below.
Preheat oven to 350 degrees. Drain potatoes and mash in a large (I use a 4 qt.) bowl. Add butter and stir/mash until melted. Stir in evaporated milk, sugar (to taste), and cinnamon. Add eggs. Spread in a 3 or 3.5 qt. ungreased baker. Mix the topping ingredients until crumbly and sprinkle over the top.
Bake at 350 degrees for 30-35 minutes or until golden brown.
How to pressure cook sweet potatoes: https://www.pressurecookrecipes.com/instant-pot-sweet-potato/
How to pressure cook sweet potatoes: https://www.pressurecookrecipes.com/instant-pot-sweet-potato/
My sister-in-law Christi is a fabulous cook. For as long as I can remember, she has made this sweet potato casserole for my family's Thanksgiving, and we look forward to this tradition each year!
