Grandfather Maynard's Sweet Potato Casserole
This is based on a recipe from Ruth Cris Steakhouse, with several changes, mostly in the size for big family dinners or church suppers, and in reduction of sugar. This uses a deep dish for cooking, so if you use a shallow dish, you will need to double the crust mixture.
Makes about 10 servings, if not more.
YOU CAN MIX THE NIGHT BEFORE AND COOK THE NEXT DAY.
YOU CAN FREEZE IN SMALL PORTIONS
INGREDIENTS
Crust Mixture:
- 3/4 cup brown sugar
- 1/4 cup flour
- 3/4 cup chopped nuts (pecans preferred)
- 1/4 cup melted butter
Sweet Potato Mixture:
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 2 cans of yams or sweet potatoes, 40 ounce cans. I use Bruce's Yams.
- 2 eggs, well beaten
- 1/2 cup butter
PROCESS
Turn on the oven and heat to 350 degrees. Take two eggs and beat them thoroughly. Open the cans of yams and drain. Put the yams into a bowl - although I use the bowl I will use for cooking. Mash the yams so that there is little or no chunks. Combine the 1/4 cup sugar, 1/2 teaspoon salt, 1/2 teaspoon of vanilla, and the 2 beaten eggs into the yams. Mix this very thoroughly. - Now combine the crust mix, taking the chopped pecans, brown sugar, flour and the melted butter and stir well until they are well mixed.
- Take the crust mixture and cover the top.
- Put this into the refrigerator, or cook right away. If you refrigerate, you will need to bring the bowl or dish to room temperature before putting into the oven.
- Bake for 40 minutes at 350 degrees.
