Wednesday, November 18, 2009

BEEsy in the Kitchen: Sweet Potato Casserole

"Remember God's bounty in the year. String the pearls of His favor. Hide the dark parts, except so far as they are breaking out in light! Give this one day to thanks, to joy, to gratitude!"

~Henry Ward Beecher~

Several years ago, my grandma shared with us her recipe for sweet potato casserole. With butter, brown sugar, pecans, and coconut, this dish serves more as a dessert than a side. I love anything with coconut, so this was an instant favorite for me. Bon appetit! :-)

Please stop by tomorrow for a healthy recipe to add to your Thanksgiving meal: a winter fruit salad.

Sweet Potato Casserole

Sweet Potato Mixture
3 cups mashed sweet potatoes
1/2 cup butter, melted
1/2 cup sugar
1/2 cup milk
1 tsp vanilla
1/4 tsp butternut flavoring (optional)
2 eggs, beaten

1 cup brown sugar
1/3 cup flour
1 cup pecans
6 TBSP butter, melted
1 cup shredded coconut

1. Preheat oven to 350 degree.

2. In a large bowl, combine ingredients for sweet potato mixture. Blend well. Place in a casserole dish.

3. In a separate bowl, combine ingredients for topping. Blend well. Spread topping over sweet potato mixture in casserole.

4. Bake in oven for 30 minutes. Cool slightly before serving.

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