I never liked sweet potatoes until I tried this recipe in Home economics. Mrs. Young was a wonderful Home EC teacher. We learned to cook and sew during high school.
This recipe per my husband is dessert. It is sweet and crunchy. This is a must for our family menu during the holidays.
I tried this recipe the weekend before Thanksgiving and left out the milk. It was still good. I also forgot the cinnamon, it was still good. This is the reason I am putting all our holiday casseroles onto my web page, so I have them when I travel home.
30 ounce can yams- drained
¾ cup sugar
1 teaspoon of vanilla
½ cup of milk
1 teaspoon of cinnamon
1 stick of butter-room temperature
Pinch of salt
Mash drained sweet potatoes and softened butter together.
Mix in rest of ingredients.
In a 2-quart baking dish rub bottom and sides with butter.
Pour sweet potato mixture into baking dish
Bake at 350 degrees for 30-35 minutes
1 cup brown sugar
1 cup chopped pecans
1 cup flour
½ cup butter
Cut margarine into flour. A Pastry cutter helps you quickly mix butter or shortening into flour. To use, hold Pastry Blender in palm of hand. Use an up and down with a slight rocking motion to blend ingredients.
Also handy for mixing crumb or streusel toppings
Chop pecans into pieces with a food chopper
Add in sugar and chopped nuts
Spread over cooked sweet potato casserole
Bake at 350 degrees for 15 minutes
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