I don't think you can ever go wrong with sweet potato casserole. It's one of my favorite things. For spring, I added some lemon extract to the recipe which gave it that fresh flavor. I got the idea from a sweet potato casserole in one of my mom's magazines. When we have sweet potato casserole for Thanksgiving and Christmas, we've never added lemon extract but we do always add mini marshmallows to the top and brown the marshmallows in the oven. I can't even begin to tell you how delicious it is. Sometimes I eat that for dessert instead of my Memaw's pumpkin pie or her delicious pumpkin cake. Oops, I got a little off track. Okay, back to the Easter sweet potato casserole. This is how you make it.
2 40oz. cans of yams or sweet potatoes, drained
2 tbsp. butter/margarine, softened
1/3 cup milk
1 tsp. vanilla extract
1 tsp. lemon extract
1/4 tsp. cinnamon
1 1/3 cups packed brown sugar
1/2 all-purpose flour
6 tbsp. butter/margarine, melted
Preheat your oven to 375 degrees and spray your 9 x 13 baking dish with cooking spray. After draining the yams/sweet potatoes, pour them into a mixing bowl and mash with the sweet potatoes with a potato masher. Then add the eggs, butter, milk, cinnamon, vanilla extract and lemon extract to the sweet potatoes and mix with the mixer until combined. Then pour into your greased baking dish.
Next, start on the incredibly yummy topping. Melt the butter (I melted it in the microwave for about 15 seconds). While melting the butter, pour the brown sugar and all-purpose flour into a medium bowl. Then pour the melted butter over the brown sugar and flour and combine with a fork. Once combined, spread the brown sugar mixture over the sweet potatoes. Bake in the 375 degree oven for 35 - 40 minutes.