3 C. cooked, mashed sweet potatoes (my daughter-in-law has taken canned yams in her suitcase to make this recipe in Brazil and it worked fine.)
1 C. white sugar
2 eggs
1tsp. vanilla extract (if you use imitation, which you shouldn’t, use twice as much)
1/3 C. milk
½ C. butter
1 C. brown sugar
1/3 C. all-purpose flour
1/3 C. butter
1 C. pecans—chopped
1 C. white sugar
2 eggs
1tsp. vanilla extract (if you use imitation, which you shouldn’t, use twice as much)
1/3 C. milk
½ C. butter
1 C. brown sugar
1/3 C. all-purpose flour
1/3 C. butter
1 C. pecans—chopped
In a mixing bowl combine the sweet potatoes, sugar, eggs, vanilla, milk, and ½ C. butter. Beat until smooth. Turn the mixture into a casserole dish. In a bowl combine brown sugar, flour, and 1/3 C. butter. Crumble the mixture over the potato mixture and sprinkle with pecans. Bake in a 350 degree oven for 30 minutes. You can do this while the turkey is standing.
I have made a sweet potato casserole very similar to this recipe for years and everyone loves it. I prefer to use fresh mashed sweet potatoes and I use evaporated canned milk. It's one of the best sweet potato casseroles I've ever tasted!
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