For all of you sweet potato haters out there that are turning their noses up at this post right now, I have one question for you, "Have you actually ever tasted a sweet potato?" That is the first thing I say to people that tell me they don't like them. I'll be the first to admit that up until two years ago, I was one of those haters, but to be honest with you, I had never even tasted a sweet potato. What is it about them that makes us automatically think they must be disgusting?
About two years ago, at Thanksgiving dinner up at Jake's parents, he pretty much forced me to taste his mom's sweet potato casserole, because he knew that I would love it. Boy was he right, I not only liked it, but I really did love it. I don't know what I was afraid of all those years growing up when aunt Patrecia would pass her sweet potatoes around the table and I would cross my fingers that she wouldn't make me eat them? As long as you like pecans, brown sugar and coconut, I honestly don't see how you could not like these? I have never had the kind with marshmallows on top, but this version with the crunchy topping is AMAZING I tell ya.
Creamy, crunchy and oh so delicious!!!! I cooked two large and one medium yam and ended up with about 4 cups of mashed yams, so two large yams should be plenty for this recipe.
from: Lisa M. (Jake's Mom)
3 c. mashed yams
1 c. sugar
1/2 c. butter, softened
2 eggs, beaten
1 tsp. vanilla
1/2 c. evaporated milk
Topping:
1 c. brown sugar
1/2 c. flour
1/3 c. butter
1 c. chopped pecans
1 c. coconut
Combine cooked mashed yams, sugar, butter, eggs, vanilla and evaporated milk. Pour into 9x13 casserole dish. For the topping: combine brown sugar, flour, pecans and coconut; cut in butter and sprinkle over potato mixture. Bake at 350 degrees for 25 minutes.
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