I've found a dish that you should consider adding to your holiday menu. It's an easy and absolutely delicious sweet potato casserole.

If you're a member of Facebook, you know you can't scroll down your feed in the week before any holiday and not see a recipe in every third post. I found this one which was credited as Ruth Chris' Sweet Potato Casserole. I have no idea if that was true. However, I decided to give it a whirl because it hit my hot buttons: it looked easy and I love sweet potatoes.

I doctored the recipe and, I must say, it got rave reviews from everyone who sat at my table. So, here's my doctored recipe. Some of the ingredients are not exact. I'm a Cajun woman, and we often cook to "sight," not to measurement. Bon appetit!

FOR THE SWEET POTATO PORTION

  • 3 large cans of the Bruce Foods canned sweet potatoes-- mash them
  • 2ish teaspoons of vanilla
  • 3 eggs well-beaten
  • 2 sticks of butter (basically, a cup)

Mix all of these ingredients well and pour it into a baking dish. You can butter the dish if you choose.

FOR THE CRUST

  • 2 cups of chopped pecans (I chopped about half of them finely)
  • 1/2 cup of butter, melted
  • 1/3 cup of flour
  • 1 cup of brown sugar (dark or light, doesn't matter)

Combine these ingredients and spread evenly over the sweet potato mixture.

Bake at 350 degrees for about 30 minutes or until crust looks firm. Let it set for about 20 minutes before serving.