Sweet Potato Casserole (with pecan crunch topping)

I went to a class the other night on making your own mixes and seasoning packets for ranch dressings, tacos, and spaghetti sauce. The gal gave a few good tips that I want to pass on. 

For her chicken she goes to Costco and buys 4 rotisserie chickens every 3 weeks or so. Then she just pulls the chicken pieces off and puts them in baggies and freezes them for recipes. So easy! 

I also love her idea for listing the menus on her inside pantry chalkboard contact paper. On the other side she lists missing ingredients she needs to buy. Smart idea!   Check out her blog HERE.

The other great idea was she puts her dinner fixings into a bin and she keeps 3 bins lined up in her pantry at all times. That way if she is missing an ingredient for something coming up for dinner in a few days she can get it restocked in her pantry before it comes up. Then when it is dinner time she just grabs one of the bins and starts dinner having all her ingredients on hand. What a cool idea! 

This is a similar idea from Life With Both Hands Full's blog. She puts mixes in her bins. But I do love the dinner ingredients in a bin idea too! How simple that would make it, no standing in front of the fridge just staring with that dazed and confused look! 

Anyway, here is a yummy recipe for a dinner side dish, that we don't make often enough. She had made some sweet potato chips that had a New Orleans hot rub sprinkled on them. They were so yummy. I'll have to try them this week! 

Sweet Potato Casserole

Ingredients:

4 cups sweet potato, mashed
1/4 c white sugar
2 eggs, beaten
1/2 t salt
4 T butter, melted
1/2 cup evaporated milk
1 t vanilla extract

topping:
1 1/2 teaspoons cinnamon
1/2 c brown sugar
1/3 c flour
4 T butter, softened
1 c chopped pecans

Place canned, or baked and mashed  sweet potatoes in a large bowl and add sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Pour into 9 x 13 glass pan.

Sweet Potato Casserole - great for Sunday dinner with almost anything! Yummy! 

 In another bowl mix topping ingredients and sprinkle the mixture over the sweet potatoes. Bake for 30 minutes at 325 or until topping is light brown. 

This always makes a delicious side dish that goes great with chicken, beef, turkey or pork! Yummy! Next I'm trying Sweet Potato Chips!