I want you all to have this amazing sweet potato recipe. This recipe is adapted from a dear family friend, Mrs. Judy Stone. Her recipe calls for fresh sweet potatoes and, over the years, I have substituted canned sweet potatoes. You really do need to add this dish to your Christmas lunch or dinner...SO good!!!!
SWEET POTATOES SUPREME
3 cans sweet potatoes, drained ( I prefer the Bruce's brand)
1 cup sugar
3 eggs, beaten
3/4 cup evaporated milk
1 stick butter, melted
1 teaspoon vanilla
1 cup brown sugar, packed
1 T. flour
1/2 stick butter, softened
1 cup pecans, chopped (optional)
In a large bowl, use a hand mixer and beat the sweet potatoes, sugar, eggs, evaporated milk, butter and vanilla. Place the mixture into a greased 9 x 13 baking dish. For the topping: Take a 1 gallon ziploc bag and add the brown sugar, flour, butter and pecans. Knead the bag with your hands until the topping is mixed up. Place over the sweet potatoes.
This recipe can easily be made up ahead. You can refrigerate or, freeze until ready to use. *Add the topping right before you bake it.
Bake at 350 degrees for 30-35 minutes, until hot.
Enjoy this wonderful sweet potato casserole....SO good!!!
Merry Merry with Flair,
Tidy Mom, French Country Cottage