Thanksgiving is almost here and I thought this tried-and-true favorite might be a good addition to your family celebration. It’s so rich and delicious that it could almost double as dessert. I’ve frozen this in meal-sized portions and it froze well. That’s always a bonus!
Happy Thanksgiving from our family to yours. God has blessed me way more than I deserve…and I count you as one of those blessings. Make some memories this week as you gather with families and friends—and don’t forget to invite those who might otherwise spend the day alone.
I hope you enjoy the sweet potato casserole, and I hope I hope you’ll stop by and visit me on my Facebook page and my blog at www.MichelleCoxInspirations.com for encouragement with a southern drawl, recipes, helpful tips, and inspirational stories.
29 oz. can of sweet potatoes or yams
1 cup granulated sugar
1 tablespoon vanilla
½ cup milk
½ cup butter, softened
½ cup coconut
1 stick butter, softened
½ cup all-purpose flour
1 cup brown sugar, packed
1 cup chopped pecans
Drain the liquid from the can. Mash the sweet potatoes. (I use an old-timey hand-held potato masher.) Combine all the ingredients except the topping ingredients. Stir well and then put into a casserole that has been coated with cooking spray.
For the topping, stir the flour, brown sugar, and pecans together. Cut the butter into the flour mixture (use a pastry blender or two knives held beside each other) until all the dry ingredients are incorporated into the butter. Add on top of the sweet potato mixture. Bake at 350° for about 30 minutes.
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