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2 lbs fresh sweet potatoes
1/4 C melted butter
1C sugar
1/2 C milk
1/2 t salt
1/2 t vanilla
2 eggs
Cook, peel & mash potatoes, add remaining ingred. Put in baking dish.
Mix topping:
1 C brown sugar
1/2 C flour
1/4 C melted butter
Little cinnamon and nutmeg
1C chopped nuts
Sprinkle over potatoes. Bake 350 uncovered 40 min.
I was just getting ready to prepare to think about in the next half hour or 28 minutes to post my recipe for sweet potato crunch and wahlah! I see your recipe which is kinda sorta very closely related to my recipe. It's one of those that a little change here and there won't make a bit of difference.
I've adapted it to make two large serving dishes and one small. The small I put in the freezer to save for Christmas Eve.
What exactly is the difference? I love this recipe but using
November 22 2006, 9:22 PM
fresh not canned is the secret, dont you think?
(no login)
Since you showed me yours, I'll show you mine
November 22 2006, 10:07 PM
3 cups mashed FRESH yams, oh yeah! (I use 6-10 depending on how many enjoyers)
1 cup sugar
1/2 cup melted butter
1/2 cup milk
1 tsp salt
2 eggs beaten
1 TBS vanilla
Beat until well mixed---fluffy, if you like, but it really never gets fluffy.
Topping
1 cup brown sugar
1 cup chopped pecans
1/2 cup melted butter
1 cup flour
Put topping on top, of course. Bake at 350 for 35 minutes. Keep an eye on it so the pecans don't burn.
In an EMERGENCY, I would use canned sweet potatoes and get the same good results.
...but I think she used canned yams. It was a delicious, but very sweet dish. Years ago Hubby suggested she top it with Cool Whip, chill it, and serve it as a dessert. It works!
LG
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