This is the recipe that everyone in the family
demands requests each holiday season. I have my wonderful sister-in-law to thank. She brought this recipe to our family when she married my brother in the 1970s. I’m sure it was a family recipe of hers long before, but I can not imagine Thanksgiving without it. It’s “technically,” a side, but tastes so much like dessert that, well, you get the idea.
- 3 cups cooked, mashed sweet potatoes
Sunday Sweet Potatoes
- 1 cup sugar
- 1/2 cup milk
- 1/3 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 tsp vanilla
- 1 cup coconut
- 1 cup chopped pecans
- 1 cup brown sugar
- 1/3 cup all purpose flour
- 1/2 cup unsalted butter, melted and cooled
Mix potatoes, sugar, milk, 1/3 cup melted butter, eggs, and vanilla in a large bowl. Put into glass casserole dish*. Blend coconut, pecans, brown sugar, flour and 1/2 cup melted butter. Top potato mixture with coconut/nut mixture. Bake at 375 degrees F.20 – 25 minutes or until brown.
You can use a 9 x 13″ glass casserole or a 11 x 13″ glass casserole (which I think is a better ratio – more crunchy bits on top).
I also usually use a mix of pecans and walnuts and always use more than 1 cup.
Since I never have any idea of how many sweet potatoes are needed to make three cups of mashed sweet potato, I always end up with extra – hello, sweet potato biscuits. Now a traditional Thanksgiving appetizer stuffed with ham and horseradish cream.
Recipe from my sister-in-law – Wanda Lastinger Milford.