Contributor: Victoria Blanchard
Ingredients
3 cups mashed sweet potatoes (Yams)
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter
Notes: This was my and Ryan's favorite dish at the Thanksgiving dinner potluck we shared with some friends this year. We've never been big fans of marshmallow topping on sweet potatoes, but pecans, mmm, boy! There were several versions of this served at the Ward Christmas Party, so I think this is a pretty classic southern holiday dish. I recommend it (especially with extra pecans for the topping). Also, I'm pretty sure she used fresh sweet potatoes, not canned, which probably makes a difference.
Topping
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans (Sue said she probably doubled the amount of nuts---I'd recommend doing that!)
Directions
Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2 quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350 for 30 to 40 minutes until hot and browned. Serves 6 to 8.
Directions
Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2 quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350 for 30 to 40 minutes until hot and browned. Serves 6 to 8.
Notes: This was my and Ryan's favorite dish at the Thanksgiving dinner potluck we shared with some friends this year. We've never been big fans of marshmallow topping on sweet potatoes, but pecans, mmm, boy! There were several versions of this served at the Ward Christmas Party, so I think this is a pretty classic southern holiday dish. I recommend it (especially with extra pecans for the topping). Also, I'm pretty sure she used fresh sweet potatoes, not canned, which probably makes a difference.
Sounds delish! I'm not a marshmallow-on-yams fan either. Just the way I was brought up - we always have them with lots of brown sugar and butter. :) But I think the addition of pecans would be divine.
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