When I married the hubby a decade or so ago, my mother-in-law gave me a copy of The Cotton Country Collection cookbook for Christmas. It was put together by the fine ladies of the Junior League in Monroe, Louisiana and I am sad to admit that this recipe is the only one I have ever cooked from it. Maybe someday I’ll get around to trying the Quick & Easy Hot Peas but for now this recipe alone warrants keeping it on my book shelf.
My best advice is that, once you pop this sucker in the oven, you should erase from your memory how much butter and sugar is involved. Selective amnesia can be your friend.
Sweet Potato Casserole (serves 10-12)
- 3 cups sweet potatoes (about 3-4 good-sized ones)
- 1/2 cup sugar
- 1/2 cup butter
- 2 eggs, beaten
- 1 tsp vanilla
- 1/3 cup milk
- 1/3 cup melted butter
- 1 cup light brown sugar
- 1/2 cup flour
- 1 cup chopped pecans
Boil and mash potatoes.
Mix in sugar, butter, eggs, vanilla, and milk. Put in a 13×9 baking dish. For the topping, mix melted butter and remaining ingredients. Sprinkle on top of potato mixture.
Bake 25 minutes at 350 degrees. (Sorry — no shot of the finished product due to Thanksgiving mania.)
Serve up a helping and get ready to be amazed.