This is another good recipe for the holidays that gets raves. It’s a nice alternative to the savory dishes – and fits well in the holiday theme. It’s also loaded with butter. Thanks to Lisa for this recipe… this is hers. I helped her this Thanksgiving and added some of my notes.
Sweet Potato Ingredients
2 large cans of sweet potatoes – 40 oz drained
1 large can of evaporated milk – 12 fl oz
3 eggs
1 cup sugar
1 stick of butter, melted
1 tsp. vanilla
1 tsp. salt
Whip sweet potatoes a little to soften. We usually use a hand mixer. Add remaining ingredients and whip together. Place in a large casserole dish – 9″x13″.
Topping
2 cups crushed rice krispies cereal. (Place several more in a ziplock bag and crush with a roller)
1 cup chopped pecans (then mince)
1 ¼ cups brown sugar
1 stick butter, melted (add an additional ½ stick to lessen dryness of topping)
Directions
In one bowl, combine cereal and pecans. In another bowl, combine brown sugar and butter. Add butter-sugar mixture to cereal-pecans mixture, and stir until everything is thoroughly mixed. Spoon mixture on top of sweet potatoes. Bake at 350 degrees for 1 hr…possibly cover with foil near the end if the top is getting too brown.
Enjoy!
Tags: holiday dish, sweet potato
November 17, 2012 at 6:24 pm |
I can take no credit for this–the recipe was given to me by my Aunt June…