FOODIE FRIDAY--Sweet Potatos with Pecan Topping

This recipe has become a Thanksgiving tradition with my family, instead of sweet potato with marshmallows on top. Now, I can’t take credit for this one as my sister, Carolyn, was the one who instigated this recipe into our traditions, and now, my brother Jim has taken over the preparation since C isn’t able to visit as much as she had in the past (the logistics of living in Michigan vs. Texas). The recipe was originally from a cookbook called BEST OF THE BEST FROM TEXAS.

I have never made this recipe so tweak it as necessary. And yes, I do believe that this recipe is at least tripled for our family gathering! But just looking at it, I would be tempted to add some ground spices to the sweet potatoes (nutmeg, cloves, cinnamon) and richen it by using half-and-half instead of the milk (since I don’t buy whole milk).  If you do make adjustments, then sample mixture PRIOR to adding the raw eggs.

Sweet Potatoes with Pecan Topping

3 cups sweet potatoes, cooked and mashed

¼ cup milk
1/3 cup butter, melted
1 tsp. vanilla
2 eggs, beaten
½ tsp salt

TOPPING:

1 cup pecans, chopped
1 cup brown sugar
3 Tbls flour
1/3 cup butter, melted
1 cup coconut, optional (the family had never prepared it with coconut)

Mix mashed sweet potatoes, milk, butter, vanilla, eggs and salt. Spoon into a 1 ½ quart oiled casserole.  

Combine topping ingredients and sprinkle over sweet potatoes. Bake at 375° degrees F. for 25 minutes.

Serves 6.

Enjoy!