Saturday, November 3, 2007

Sweet Potato Casserole

This dish is so delicious and rich, it could almost serve as dessert for your Thanksgiving dinner. This is not for those looking to have a low-fat holiday meal. This recipe is not exact (it's from a great aunt of my husband's and this is how I received it) and can be altered and will still taste great.

3 cups sweet potatoes (5-6 potatoes), make sure the ends are cut off to avoid the strings
1 cup of sugar
1/2 cup butter softened, can use 1/4 cup if you like
1 tsp. vanilla
2 eggs beaten
Dash of cinnamon
1/3 cup evaporated milk, can use half and half or regular milk

Boil potatoes till tender, mash, then add sugar, butter, eggs (make sure potatoes aren't too hot or the eggs will cook) and milk. Try to keep the lumps at a minimum. Put in a lightly greased casserole dish and put the topping on.


1/3 cup butter softened
1 cup packed brown sugar
1/2 cup flour
1 cup chopped pecans

To make things less messy I put the topping ingredients in a large plastic bag and mix till all combined.

350 degrees for 1 hour or until center is set.

Happy Thanksgiving!

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