Author Notes
This is one of my family's Thanksgiving favorites. I am pretty sure the receipe came from my mom's best friend, and second mother to me. These sweet potatoes are rich and creamy and sweet and decadent. No one at the table can resist them but they are always approached with some hesitancy because you know once you take a bite you are going to go back for more. Fresh sweet potatoes give you a better consistency but my mom will sometimes substitute 1 large can of sweet potatoes. And, obviously using 1/2 n 1/2 will result in a richer, thicker dish. —julsja
Ingredients
-
4
cooked & peeled sweet potatoes
-
1/2 cup
sugar
-
2
eggs
-
1/2 cup
butter
-
2/3 cup
milk or half and half cream
-
1 teaspoon
vanilla extract
-
1 cup
brown sugar
-
1 cup
chopped pecans
-
1/3 cup
flour
-
1/3 cup
softened butter
-
2 teaspoons
ground ginger
-
1 teaspoon
cinnamon
-
1 pinch
ground nutmeg
Directions
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Preheat oven to 350 F degrees.
-
Combine first 6 ingredients and beat in mixer until well combined.
-
Pour into buttered 9 x 13 pan or use a smaller casserole dish for a thicker servivng. Set aside.
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Combine next 7 ingredients for topping.
-
Spead topping on top of prepared sweet potatoes.
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Place in oven and back for 45 minutes.
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