so good....

 A friend of mine once described my sweet potato casserole as especially excellent because it tastes like candy but you can eat it guilt-free because it's a vegetable.  Throughout the year, I usually make my sweet potatoes three times, Thanksgiving, Christmas and Easter.  It's equally good served with turkey, roast beef or ham.  Today I spent almost an hour assembling all the ingredients, whipping up the sweet potatoes and blending and crumbling the nut topping.  Since the topping recipe calls for some flour to blend the nuts, brown sugar and butter, I use gluten free flour,  then my daughter-in-law can partake.  She loves it.  So here, in case you ever want to try it is my sweet potato recipe.  The original recipe comes from an old cookbook of my mother's which I have tweaked over the years.  

Luci's Sweet Potato recipe

SWEET POTATO LAYER

1 40oz can of Bruce's Yams (drained and rinsed) - any canned yams or sweet potatoes, rinsed well will do.

2/3 cup sugar,   2/3 cup butter,  3 eggs beaten,  1 tablespoon vanilla

1/2 cup milk

 

Drain and rinse the sweet potatoes, then heat them with the butter in the microwave (usually 2 to 3 minutes) until the butter is melted. Add the sugar, eggs, vanilla and milk and mix with an electric mixer until everything is well blended.*

Spread in a glass or metal baking pan - 9" x 13" works well.

*When you whip the potato mixture with an electric mixer a lot of the stringy fiber from the potatoes will stick to the beaters.  I don't mix this back in because I like a creamier texture.

TOPPING

1/2 cup butter (soft, not melted),  2/3 cup flour,  1 & 1/2 cup brown sugar,  1 & 1/2 cup chopped pecans

Blend the topping ingredients together with a wooden spoon or your fingers until crumbly, then spread evenly over the sweet potatoes.

Bake at 350 degrees, middle shelf, for 45 to 50 minutes. Cover lightly with foil for the first 25 minutes, then uncover so it will brown.

You can keep this warm in the oven at a low heat for a couple of hours if neecessary.  Also, you can prepare it the day before, cover and refrigerate, and bake the day of your dinner.  I like things you can prep ahead. 

Eat hearty everyone, and have a blessed and tasty Thanksgiving.