Wednesday, November 17, 2010
There's one in every family! - 100th Carnival of Genealogy
When I was growing up, I was not particularly fond of sweet potato anything but I must admit to being quickly converted into a sweet potato lover; or at least a lover of this particular dish.
One year, after moving to Arizona, some friends invited us over for Thanksgiving. Everyone was to bring a dish so Husband brought his sweet potatoes. This was a fairly large gathering and several in attendance were not fans of sweet potatoes. After everyone made their first pass through the buffet style line, the word started to get around that those sweet potatoes were delicious. Even some of the non-believers, who had taken a very small helping to be polite, were commenting on how good they were. People started going back for seconds.
This family has become a second family of sorts to us. We often join them for holiday meals and Husband is always asked to bring his Sweet Potato Casserole. If we aren't able to attend, someone else is assigned the duty of making it but everyone says it's just not the same as Husband's.
Within our own immediate family, this dish is always on the table for the holidays and Oldest Child makes a point of requesting Dad's Sweet Potato Casserole.
I hope you will try and enjoy this dish sometime during your holiday season. Bon appétit!
Sweet Potato Casserole
2 cans sweet potatoes (drained)
As an alternate you can use fresh sweet potatoes or fresh yams. Cook, peel and mash them first.
1 c. sugar- with fresh sweet potatoes (use only ½ cup with canned sweet potatoes)
½ c. butter melted
2 eggs beaten
1 t. vanilla
1/3 c. milk
Mash the potatoes. Mix in sugar. Next mix in melted butter. Separately mix the eggs, vanilla and milk. Add these to the potato mix.
Meanwhile to prepare topping, combine the following and spread over the casserole:
½ packed light brown sugar
¼ c. flour
2 ½ T. melted butter
½ c. chopped pecans
Cook casserole at 350 degrees for 25 minutes.
© 2010, copyright Michelle Goodrum