FOODIE FRIDAY--Sweet Potatos with Pecan Topping

This recipe has become a Thanksgiving tradition with my family, instead of sweet potato with marshmallows on top. Now, I can’t take credit for this one as my sister, Carolyn, was the one who instigated this recipe into our traditions, and now, my brother Jim has taken over the preparation since C isn’t able to visit as much as she had in the past (the logistics of living in Michigan vs. Texas). The recipe was originally from a cookbook called BEST OF THE BEST FROM TEXAS.

I have never made this recipe so tweak it as necessary. And yes, I do believe that this recipe is at least tripled for our family gathering! But just looking at it, I would be tempted to add some ground spices to the sweet potatoes (nutmeg, cloves, cinnamon) and richen it by using half-and-half instead of the milk (since I don’t buy whole milk).  If you do make adjustments, then sample mixture PRIOR to adding the raw eggs.

Sweet Potatoes with Pecan Topping

3 cups sweet potatoes, cooked and mashed
¼ cup milk
1/3 cup butter, melted
1 tsp. vanilla
2 eggs, beaten
½ tsp salt

1 cup pecans, chopped
1 cup brown sugar
3 Tbls flour
1/3 cup butter, melted
1 cup coconut, optional (the family had never prepared it with coconut)

Mix mashed sweet potatoes, milk, butter, vanilla, eggs and salt. Spoon into a 1 ½ quart oiled casserole.  
Combine topping ingredients and sprinkle over sweet potatoes. Bake at 375° degrees F. for 25 minutes.

Serves 6.



Twisted Sister said...

I have made this from a similar recipe and I loved it. My kids--not so much but they were little and liked marshmallows.
I will look for that cookbook.

I love your Foodie Friday.

magolla said...

Thanks, Meg. I should have provided a link. Oops. I also make the Chicken Wellington on a regular basis.

Marilyn said...

I've made something similar, too, but with the pecans, etc., stirred in. What I tried was a lot simpler, though -- in taste. It needed complexity.

I'm printing this one out to try for Christmas.

magolla said...

Perhaps the pecans toasted on the top will make the difference, Marilyn.