I use to never eat sweet potatoes, but that all changed seven years ago at a church small group Thanksgiving celebration. Our dear friend Mary brought this recipe and I could not get enough of them. Now, I will only eat sweet potatoes baked (topped with butter of course) or Mary's version.
4 lbs fresh or 3 large cans (drained) Sweet Potatoes
3 Eggs
1 small can Evaporated Milk
1/2 cup Brown Sugar
1/4 cup Butter
1 tsp. Salt
1 ½ tsp. cinnamon
1/4 tsp Nutmeg
1/4 tsp. All Spice
Topping-
½ cup flour
½ cup brown sugar
½ cup chopped walnuts
2/3 stick butter
If using canned sweet potatoes, warm them with the butter in the microwave. If using fresh, boil as you would regular potatoes for mashing. Mash potatoes, add ingredients to potatoes. Whip all together with electric mixer until very smooth.
Once whipped smooth pour potatoes into a greased casserole (I use a 2 qt. casserole dish). If you would like to prepare a day before stop at this point, add topping right before cooking.
Preheated oven at 375 degrees
Melt butter and mix with above topping ingredients. Mix until crumb mixture is achieved.
Pour topping to cover the sweet potatoes completely. If the casserole was prepared a day ahead, take out of refrigerator 15 minutes prior to putting on topping and baking. Bake for 30 minutes or until heated completely through.
½ cup flour
½ cup brown sugar
½ cup chopped walnuts
2/3 stick butter
If using canned sweet potatoes, warm them with the butter in the microwave. If using fresh, boil as you would regular potatoes for mashing. Mash potatoes, add ingredients to potatoes. Whip all together with electric mixer until very smooth.
Once whipped smooth pour potatoes into a greased casserole (I use a 2 qt. casserole dish). If you would like to prepare a day before stop at this point, add topping right before cooking.
Preheated oven at 375 degrees
Melt butter and mix with above topping ingredients. Mix until crumb mixture is achieved.
Pour topping to cover the sweet potatoes completely. If the casserole was prepared a day ahead, take out of refrigerator 15 minutes prior to putting on topping and baking. Bake for 30 minutes or until heated completely through.
4 comments:
What a lovely food blog you have here! Thanks for coming by my place and leaving a comment. And yes, those pumpkin cheesecake bars are melt in your mouth good. And bonus: they are so easy!
Wow! What a jewel of a blog. I'm so glad I came over to see it... I'll be back.
YUM YUM YUM! this is one of my favorite foods - I had never had it until last Thanksgiving and I have spent the past year trying to find the perfect recipe for it. I will definitely be making this!
Thanks for joining the fun!
Blessings,
K
I am making this on Thanksgiving. The picture looks so good and I love sweet potatoes.
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