Every family has their staple Thanksgiving dishes, dishes that are lovingly prepared year after year, no matter what. For my family, this recipe is the star. We call it sweet potato casserole. The Junior League of Atlanta Cooknotes recipe from the 1980s is a little fancier and calls it Autumn Pudding.
A few family members (not naming names – you know who you are) are known to be quiet grumpy if the sweet potato casserole doesn’t show up on the Thanksgiving buffett. But, that is the thing about family Thanksgiving recipes. You can attempt new dishes, tweak the menu here and there, but nothing tastes the same as the tried and true. We hope you enjoy this family favorite recipe.
- 3 cups peeled and grated, raw sweet potatoes
- 5 eggs
- 2 cups brown sugar
- 2 cups milk (2% or whole)
- 1/2 cup butter, melted plus more for greasing
- 1/4 cup chopped pecans
- 1 tablespoon vanilla extract
- Preheat oven to 375.
- Grease a 9×13″ casserole dish
- Grate the peeled sweet potatoes using the grating tool on your food processor. Set aside any large chunks.
- Combine all ingredients in a large mixing bowl and whisk to combine.
- Pour ingredients in your greased pan.
- Bake for 1 hr and 30 mins. Test during last half hour; pudding is baked when center springs back to touch.
- To make ahead: completely assemble dish, freeze until needed, defrost before cooking