Monday, March 24, 2008

Sweet Potato Casserole



* 3 cups diced sweet potatoes or yams: cook and mash them
(I always use more. Probably 5 cups. This last time I used 4 medium yams. I like the color of yams better than sweet potatoes.)

Add:
1/2 cup melted butter
2 eggs, lightly beaten
1/2 cup sugar
1 tsp vanilla


Pour into a 9 x 13 dish

Topping:
1/2 cup flour
1/3 cup soft butter
2/3 cup brown sugar
1/2 cup chopped pecans


Mix until crumbly and sprinkle on top. Then sprinkle with additional 1/2 cup pecans.

Bake at 350 for 45 minutes or until golden brown.

This really is more like a dessert than a side dish, but it just doesn't seem right to have sweet potatoes for dessert. I'm polishing off the left overs from our Easter dinner. I absolutely love this dish!


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3 comments:

Eryn said...

Yum. I make a really similar one to this, except the topping has coconut in it also. My family LOVES it, and I'm practically not allowed to come if I dont' bring it! :) mmmmmm.

Michelle P said...

Yumm! This looks so good. Can't wait to try it.

Delores Gaudet said...

OOOO (me experiencing a light-bulb moment)! So this is how you stay so slender. You consider a side dish a dessert! heheheheh