In HRH Jill's Veryown Words...
Okay, to make this larrupin' sweet potato stuff, you first want to boil a bunch of sweet potatoes. You want to end up with about 3 cups worth of mashed ones, so how ever many taters that is, use that many. You boil the sweet potatoes with the skins on, and after they're boiled, the skins just slip right off in your hand, practically. On the other hand, trying to peel one raw sweet potato, let alone a whole potful of them, would be enough to sour you on this recipe from the get‑go.
So boil 'em, them peel 'em, and dump them in a big bowl and
put in AT LEAST 1 cup sugar, 1/3 cup milk, 1 stick butter and 1 running‑over
teaspoon of vanilla. You also need just a dash of salt in there or it will
taste flat. The sugar part you have to do to taste: Start with a cup, and if it
needs more, then by all means, put more. After you get done tasting and
testing, then beat in 2 eggs. Trust me, you do not want to put the eggs in
first and then go tasting to see if you've got enough sugar in there. After all
that's done, put the tater stuff in a greased casserole dish. (You can make a
vat of this and freeze it.)
The topping is the kicker. You want 1 cup of dark brown
sugar, 1/3 cup butter, 1/3 cup flour, 1 cup of shredded coconut and 1 cup of
pecan pieces. Stir that all up together and spread it over the top of the
taters. Bake at 350 degrees for about a half hour.
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