OK, seriously, this casserole is one of the sole reasons I look forward to Thanksgiving. I mean, you have your turkey and gravy, yes, and you have your homemade cranberry sauce, sure, but it's all about the sweet potato casserole. The first time I ever tasted it was when my sister-in-law, Karen, brought it to our holiday meal and I've loved it ever since. If you've never tried it, then you need to stop what you're doing right now and adjust your holiday menu to include it. It's not something you'd serve everyday, because, well, how shall I put it....Lets just say Paula Deen would LOVE this recipe. I know, I know, it's laden with butter and sugar, but for a holiday meal, it's nice to splurge! Besides, no one should be dieting on Thanksgiving anyway!
4 cups canned sweet potatoes
1/2 cup sugar
2 eggs beaten
1/4 cup milk
1 cup melted butter, divided
1 cup flaked coconut
1 tsp. vanilla
1/4 tsp. nutmeg
3/4 cup packed brown sugar
1/3 cup flour
1 cup chopped pecans
Drain and mash potatoes. Add sugar, eggs, milk, half cup butter, coconut, vanilla and nutmeg. Pour into greased casserole. In separate bowl, combine brown sugar, flour, remaining butter and nuts. Sprinkle over top and bake at 350 degrees for 30 minutes.
Tip:
For me, it's all about the crunchy pecan topping. If you'd like to have more topping to casserole ratio, serve it in a shallow dish so that you have more surface area to put more of the crunch on top!
3 comments:
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These are the bomb diggity!! Making them this year Uncle Joey, wish me luck xo
Mark L. brought this to Thanksgiving dinner this year and told me Joey was the source of this delicious variation of sweet potatoes. It is going to be on my table every Thanksgiving from now on! - Maryann McK
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