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Aunt Cecil's Sweet Potato Casserole
Number of Servings: 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: CASSEROLE
2 29 oz. cans sweet potatoes, drained,
or 4 1/2 C cooked and mashed sweet potatoes
4 T butter, softened
1/2 C sugar
2 eggs
1/2 t salt
1/2 C milk
1/2 t vanilla
TOPPING
1/2 C brown sugar
1/3 C flour
3 T butter, cold
1/2 C toasted pecans or walnuts
1/2 - 3/4 C shredded coconut
1 - 2 t cinnamon (optional)
Directions: Preheat oven to 350. Lightly butter an 8 x 8 dish.
CASSEROLE: Mash sweet potatoes in a medium bowl with a slotted spoon or fork. In a large bowl, beat butter, sugar and salt. Add eggs, milk and vanilla and beat. Add sweet potatoes and beat slowly until blended. Spread mixture evenly in the buttered dish.
TOPPING: Stir brown sugar and flour. Cut in cold butter with a fork or fingers until crumbly. Add nuts and coconut. Sprinkle evenly over casserole.
Bake at 350 for 35 - 40 minutes.
NOTE: To toast nuts, stir them in a skillet over medium high heat til browned and aromatic. Or, roast on a cookie sheet at 400 for 5 - 7 minutes, stirring once or twice. This enhances the flavor, but be careful because nuts will burn quickly.
Comments: This recipe is from Hayden's beloved Aunt Cecil and Uncle Bill from Virginia. We have made it every Thanksgiving for over 40 years, including cruisers' celebrations in St. Mary's, GA, Marineland, FL, Vero Beach, FL and Stuart, FL. Enjoy!
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