Sweet Potato Casserole

Jesse really likes this recipe. It tends to be sweet, almost like a dessert, but doesn’t take away from the sweet potatoes. It is recommended that you use either 1 cup white sugar and 1/2 cup brown sugar or vice versa.

Ingredients:
2 large (about 2lbs) sweet potatoes
1 cup sugar
1/2 cup brown sugar
1 stick (8 tbsp) softened butter or margarine
4 large eggs
1/2 cup buttermilk
1/2 cup milk
1/2 cup chopped pecans
2 tsp vanilla
1 tsp cinnamon
1 tsp nutmeg

Directions:

1. Preheat the oven to 325 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray.
2. Peel sweet potatoes and grate coarsely to yield 6 cups.
3. Combine granulated sugar and butter in a large bowl. Beat with an electric mixer set at high speed until creamy, about 2 minutes. Add eggs one at a time, beating well after each additions.
4. Combine the sweet potatoes, buttermilk, milk, pecans, vanilla extract, cinnamon and nutmeg in a large bowl and mix well. Add butter mixture to sweet potato mixture and mix well.
5. Spoon the sweet potato mixture into prepared baking dish. Bake for 1 1/4 hours. Serve Immediately.