Monday, November 21, 2016

April's version of Deb's friend Stacy's Sweet Potato Casserole

That's how it goes doesn't it?  Sharing recipes is a little like sharing folk songs, things get changed as we pass them on.   My version is a little bigger than Deb's, and a little less sweet, but the idea is still the same.  Total deliciousness.

Sweet Potato Casserole

3.5-4 lbs canned yams or sweet potatoes
1/2 cup sugar
1 cup butter
4 beaten eggs
1 cup milk
1 teaspoon vanilla

Mix all together and pour into ~9x13 pan


1/2 cup butter (cold)
1 cup brown sugar
1/2 teaspoon vanilla
1/2 cup flour
1/2 chopped pecans

mix or cut w/ pastry blender sprinkle on sweet potato mixture

Bake at 350 for ~ 50-60 minutes.

Top should be crispy, but not very browned.

Notes and Modifications:

You can half the recipe if you don't have many people to fill.  But think about it, because the leftovers make a pretty good breakfast. 

I've substituted coconut oil for half the butter and it was just as yummy.

We're gluten free here, so I used Better Batter Flour instead of wheat flour. 

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