I know I do this every year, but these are so important in the pantheon of holiday foods for our holiday. Requested by all, and dead simple in the grand scheme of things.
3 cups cooked, mashed sweet potatoes – lately, I prefer roasting them ahead of time
1 cup sugar
1/2 cup milk
1/3 cup unsalted butter, melted and cooled
2 large eggs
1 tsp vanilla
1 cup coconut flakes
1 cup chopped pecans – or more if you prefer, which I do*
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.
*I also usually use a mix of pecans and walnuts and always use more than 1 cup because that is what you should do.
**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).
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. Thanks, JW.
Recipe from my sister-in-law – Wanda. I wonder if she knew when she started making these for our family how important they would become. Because now, no Thanksgiving or Christmas is right without them and the MotH’s family expects this – it is the side that is basically dessert. I guess that is how amazing recipes get shared from one family to another and then to another, and that makes new traditions.