Sweet Potato Casserole – required for Thanksgiving

This is such a family tradition that I am sure I have posted about this to the point that everyone might just be sick of it. That said, I just cannot help myself. It is not Thanksgiving without it. Or Christmas either, for that matter.

D&D_2344The recipe is from my brother’s wife. It was a tradition in her family and when she brought it to our family – well, let’s just say that was it. One of us, usually me, always made it for Thanksgiving and now I have been making it for our family, including the MotH’s family that I just cannot get out of it – not that I would want to. It is just dumbly good. It is just expected on Thanksgiving and Christmas too. Never hurts that this is when sweet potatoes are really cheap either.
How cool is it that one family’s recipe becomes another’s and then another’s. I guess that is the value of tradition – that, and excellent food.

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 or more
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 slightly

Preheat oven to 375 degrees. Mix potatoes, sugar, milk, 1/3 cup melted butter, eggs, and vanilla in a large bowl. Spray casserole dish with cooking spray. Put sweet potato mixture into glass casserole dish**.

In another bowl, blend coconut, pecans, brown sugar, flour and 1/2 cup melted butter. Top potato mixture with coconut/nut mixture – use your fingers, it is easier that way. Bake 20 – 25 minutes or until brown on top and slightly bubbly around the edges.

D&D_2306*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 – thinner sweet potato layer and more crunchy bits on top).

22 November 2017 – Thanksgiving

Pre – Thanksgiving – Sweet Potatoes

This is the recipe that everyone in the family demands requests each holiday season. I have my wonderful sister-in-law to thank. She DD_0315brought 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 is “technically,” a side, but tastes so much like dessert that, well, you get the idea.

Here’s the pre Thanksgiving part – boil or roast the potatoes ahead of time. Store them in the fridge.

3 cups cooked, mashed 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.
Bench Notes:
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  because that is what you should do.
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

Magic Bites

Magic Bites

My mom made magic bars for us at Christmas. They were so rich, especially when cut into typical bar cookie size, so she always cut them into bite-sized pieces – no, I’m not kidding, like 1/2 inch by 1/2 inch. This recipe is supposedly  called Hello Dolly Bars, (which I only just heard of – ugh) but to me they are my mom’s Magic Bites (my change) so that’s just what I’m going to call them. After all, Hello Dolly Bars is kind of a dumb name. I’m just saying.

2 cups graham cracker crumbs*
1/3 cup unsalted butter, melted
3 Tbs sugar
1 1/4 cups chopped pecans
1 cup semi sweet chocolate chips (Ghirardelli is best)
1 scant cup sweetened flaked coconut
1 14 oz can sweetened condensed milk

Preheat oven to 350 degrees. Combine graham cracker crumbs, melted butter, and sugar. Press mixture into bottom of 9 x 13 inch pan. Bake 8 minutes. Sprinkle pecans, coconut, and chips over warm crust. Pour condensed milk over top – do not mix.

Bake for 20 to 25 minutes or until lightly brown and bubbling at the edges. Let cool 1 hour on a wire rack. Cut into bite-sized pieces.

* I did the math for you. Each panel of graham crackers has four pieces, so this uses 14 panels. For my graham crackers, this was a little over one package and a half of panels.

11 September 2015 – baking on this day is a peaceful thing.

Sunday Sweet Potatoes

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

    DD_0187

    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.
Bench Notes:
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.