A Side To Be Thankful For

For as many Thanksgivings as I can remember, we have had Sweet Potato Casserole with Pecan Topping. Smooth, sweetened custard topped with a nutty, crunch layer will convert even the biggest sweet potato cynic.


Over the weekend I attended a pre-Thanksgiving dinner and brought this along as my contribution. Instead of sharing the recipe by email with the few people that requested it, thought I'd share it here with all y'all.

Sweet Potato Custard:
3 cups baked sweet potatoes, skinned and mashed
½ cup sugar (white)
3 eggs, beaten
½ tsp. salt
½ stick butter, melted
½ cup evaporated milk
1 ½ tsp. vanilla

Pecan Topping:
1/3 cup all-purpose flour
1/3 stick of butter, melted
½ cup brown sugar
1 cup chopped pecans (I used pecan meal from HERE)

Directions:

1. Mix yams, white sugar, eggs, salt and ½ stick of butter.
2. Add milk and vanilla; mix well.
   
3. Spoon into a buttered 1 ½ quart casserole dish.
   
4. Combine brown sugar, flour, nuts and 1/3 stick of butter.
   
5. Spread this mealy mixture on top of yams.

Bake at 350 for 35 minutes or until set. Serves 8.