Description: This is as close as I've ever been able to get to my grandmother's classic. Hers was, and will always be, the best, but this is no joke either. Wonderful served warm as a side dish, but so sweet it's also perfect served cold as a dessert. Personally, I think it's best 1-2 days later as a leftover. Mmmmm.
Time: prep 15, bake 30
- 4 1/2 C mashed sweet potatoes
- 1/2 C melted butter
- 1/3 C evaporated milk
- 2 eggs
- 1 C sugar
- 1/2 tsp vanilla extract
- 1 C light brown sugar
- 1/2 C all-purpose flour
- 1/3 C butter, not melted
- 1 C chopped pecans
- Bake 4-6 sweet potatoes and let them cool sufficiently so you can easily peel them. I usually bake mine the evening before I intend to make this dish and store them overnight in the fridge. Also, you can substitute regular milk for the evaporated milk, but I think the evaporated milk makes the taste richer. Last but not least, my grandmother always made certain her eggs were at room temperature before using them. Why? I haven't a clue, but if it was good enough for Nina, it is certainly good enough for me.
- Preheat oven to 350 degrees.
- Lightly grease a 9x13 inch glass baking dish.
- In a large mixing bowl, combine mashed sweet potatoes, melted butter, milk, sugar, eggs and vanilla extract. I use a hand mixer and blend at low speed until ingredients are blended, but not too smooth. Do not overblend/mix. 20-30 seconds usually does the trick.
- In a small mixing bowl, combine the light brown sugar and flour and cut in the 1/3 cup of butter. This mixture should be moist, but crumbly. Mix in the pecans with your hands.
- Pour the casserole mixture from the large bowl into the 9x13 baking dish, then sprinkle the pecan topping entirely over that.
- Bake on center rack for 30 minutes. Let set for 10 minutes then serve.