I just came across this recipe in my archives of recipes. Just another sweet potato recipe in a long line of sweet potato recipes. I haven’t made it in a few years, but it is just delicious. We just can’t make it all, as much as we would like to sometimes. I think I will make it for another dinner…why not? Who says sweet potato casseroles are just for Thanksgiving? In my house, we eat sweet potatoes all the time, so why not this yummy casserole? The next time I have a dinner party with poultry, I am going to put this on the table. And who knows, it may just win out for Thanksgiving, as well.
6 cups sweet potatoes , drained (fresh or canned) instructions for cooking fresh below
2 eggs, lightly beaten
1 cup evaporated milk (not condensed)
1/2 cup of sugar
1/3 cup unsalted butter
1 teaspoon vanilla
1/3 cup brown sugar, firmly packed
1/2 cup (unsalted) butter, cut into pieces
1 cup pecans, chopped
1/3 teaspoon cinnamon
1/3 cup flour
*to cook fresh sweet potatoes. I peel and quarter up potatoes into chunks . Place in large enough saucepan and cover with water by about 2″. Add a little salt to the water and bring to a boil. I cook at a low boil for about 12 minutes till the sweet potatoes are tender. If you can pierce a chunk with a fork they are good to go. I then drain them and place back in pan till the excess moisture steams out. You want your sweet potatoes dry.
Beat all the filling ingredients together until smooth (add more milk if needed.) Add butter and beat until fluffy. Add vanilla and beat until well combined. Pour into deep casserole dish using a wooden spoon.
Combine all topping ingredients except for the flour. Sprinkle flour last, and incorporate in to the rest of topping. Pour over potato mixture and bake uncovered at 350 degrees for approx. 45 minutes
And if you don’t feel like making this lovely topping get out the mini marshmallows and just cover the whole thing in those soft little sweet pillows. Either way this promises to be a great dish.