[hotrodsally]

Happy Friday to You heRS!!

Since you asked, here is a Sweet Potato Casserole Recipe from the wife of a guy I worked with over 20 years ago. They brought it to a holiday pot luck and I've been hooked ever since.

This recipe can easily double as a filling for Sweet Potato pie. Enjoy!


Sweet Potato Casserole

From the Kitchen of the Wife of Bill R., a former co-worker

3 c mashed sweet potatoes (these are just as good if you use canned or freshly cooked)
1 c white sugar
2 eggs, beaten
1/3 c milk
1 can of coconut (can be omitted)
¾ stick butter or margarine
1 tsp vanilla extract


Streusel Topping:
1 c packed brown sugar
½ c all purpose flour
1 stick of butter or margarine, hard (freeze if necessary)

1 c raw, shelled pecans

Heat oven to 350


Drain the sweet potatos and discard the liquid.

In a large bowl, mash the sweet potatoes and add sugar, beaten eggs, milk, coconut, butter and vanilla. Beat by hand or with a mixer until thoroughly blended. Small lumps are OK.

Set aside.

In a separate bowl, using a pastry cutter or table knives, “cut” the brown sugar, flour and butter together until it resembles a coarse meal.


Pour the Sweet Potato mixture in a baking dish*. Sprinkle the Streusel topping over the dish and top with pecans.

In the oven, place a baking sheet under the dish as it easily bubbles over. Bake in a 350 oven for 40-45 minutes.

* Optionally, load the filling (and top with the streusel topping and pecans) into pie shells for Sweet Potato Pie, a great departure from the usual store-bought Pumpkin Pie. Adjust baking time until a knife inserted in the middle of the pie comes out clean. Best served warm.


Now it's Thanksgiving.