"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Friday, November 27, 2009

Sweet Potato Crunch

I never enjoyed sweet potatoes at Thanksgiving time. Everyone in my family loves my mom's sweet potatoes layered with butter, brown sugar, and marshmallows, but for some reason I have never acquired a taste for them to this day. It is nothing against my mom's cooking because she is a fabulous cook and I am always calling her with cooking questions. It wasn't until I had these yam/sweet potatoes at my sister-in-laws Echo's that I learned to like yams. So the honest truth is this dish is more like a pie--maybe that's why it won me over. It is a very southern style dish. If you like sweet potatoes this dish will have you asking for seconds. If you don't like traditional sweet potatoes with roasted marshmallows this one might win you over like it did me.

2 Large Cans Yams/Sweet Potato, drained and mashed. (I use Bruce's Brand)
3 eggs (I only use 1 Egg if making half a recipe)
1 cup sugar
1/2 cup margarine, melted
1/2 cup milk
2 teaspoons vanilla

Mix sweet potatoes, eggs, sugar, milk, margarine, and vanilla. Put in a 9 x 13 (or 2 1/2 quart.) baking dish.
1 cup brown sugar, packed
1/2 cup flour
1 cup pecans, chopped
1/2 cup margarine, melted

Mix brown sugar, flour, pecans, and margarine together. Put over the sweet potatoes in baking dish. Bake in a preheated 350 degree oven for 1 hour.

Yields: 8-10 servings
May be prepared early in the day or the day before.

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