I got this recipe from a boyfriend's mother a long time ago, and it has been a hit during holidays ever since. I added a few more spices, but it's always amazing- especially with those who claim to hate yams!
(picture from Elizadomestica.com)
Sweet Potato Casserole addapted by Erin Taylor
Mix together:
3-4 large sweet potatoes- skin them, then boil until soft & mash (I cooked mine in the crock pot with water overnight, and omitted the milk*.)
1 cup sugar
2 eggs, well beaten
1/4 cup melted butter
1 tsp vanilla
2 Tsp. Cinnamon
1 tsp. allspice
2 tsp. salt
1/3 cups milk*
Pour ingredients into a sprayed 9 X 13 pan.
Cover with coconut topping:
Topping:
1 cup brown sugar
1/2 cup flour
5 Tbl melted butter
1 C. shredded coconut
1 cup pecans chopped (optional)
Bake at 350 deg. for 30-40 minutes or until golden brown and bubbly.
3-4 large sweet potatoes- skin them, then boil until soft & mash (I cooked mine in the crock pot with water overnight, and omitted the milk*.)
1 cup sugar
2 eggs, well beaten
1/4 cup melted butter
1 tsp vanilla
2 Tsp. Cinnamon
1 tsp. allspice
2 tsp. salt
1/3 cups milk*
Pour ingredients into a sprayed 9 X 13 pan.
Cover with coconut topping:
Topping:
1 cup brown sugar
1/2 cup flour
5 Tbl melted butter
1 C. shredded coconut
1 cup pecans chopped (optional)
Bake at 350 deg. for 30-40 minutes or until golden brown and bubbly.
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