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1/8 cup sugar ; more sugar if using fresh yams
1/2 cup milk
1 cup walnuts ; chopped
1/3 cup all-purpose flour
2 egg(s)
1/4 cup butter ; melted, 1/2 cup for casserole, plus another 1/3 cup for topping
1/2 cup brown sugar
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1/2 teaspoon cinnamon ; to taste
2 pounds sweet potatoes ; canned, in syrup
Submitted by terry
Worth the calories for a special occassion
Original recipe serves 12
½ 2x 3x Reset
Ingredients (serves 6)
Directions
- Preheat oven to 350F (175C)
- Drain and mash the canned sweet potatoes in a large bowl.
- Add eggs, sugar, milk, stick of softened butter, vanilla, cinnamon and nutmeg.
- Keep mashing until smooth and pour into an ungreased souffle pan or 9x13" baking dish. Set aside.
- In a smaller bowl, combine melted butter, brown sugar, flour and chopped walnuts (you can also use pecans). Spread topping over sweet potato mixture in baking pan.
- Bake at 350 for 45 minutes or until casserole sets. The internal temperature should be at least 160F (75C) Let it stand 5 minutes and then serve. Enjoy!
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