Recipe by Pat Riddle
This recipe was served at a dinner party I went to at my friend, Shea Kurtz's house. Liked it so well, I begged the recipe. I have no idea where she got it, but ever since I made it for Thanksgiving the first time (which was about 15 years ago), it's become a staple at all our holiday gatherings. And with it posted, I won't have to look for it every time!!
Top Review by falafel
I live overseas and can't find pecans, so I chose this recipe. I followed the recipe exactly and it was way too sweet and just didn't have a nice flavor. Everyone tried it, no one ate it, what a waste of ingredients after searching high and low for the sweet potatoes :(
- 3 cups cooked and mashed sweet potatoes
- 3⁄4 cup brown sugar
- 1⁄2 teaspoon salt
- 2 eggs, beaten
- 2 teaspoons vanilla
- 1⁄4 lb butter, melted
- 1⁄2 cup milk
- 1⁄2 teaspoon cinnamon
- 1⁄3 cup softened butter
- 1 cup brown sugar
- 1⁄3 cup flour
Directions See How It's Made
- Mix first 8 ingredients together and pour into a 9x9 casserole dish.
- Blend the ingredients for the topping with mixer and sprinkle over the top of the sweet potato mixture.
- Bake at 350 degrees for 30-35 minutes.
- *NOTE:An alternate method that we have used and like is to put the sweet potato mix and topping into individual custard cups- these do not bake as long- basically just until the crust on top is done.
- **NOTE2: We have also made this recipe with Brown Sugar Twin or Brown Sweet and Low for the diabetics in our family.
- I usually increase the sweetener a bit and make a little more topping for those.