Wednesday, November 24, 2010

Yummy Yammy Casserole

I'm not going to even bother tweaking this recipe...  If it ain't broke, don't fix it ;)  Although, I am making this with rice milk and a butter substitute for the casein sensitive feasters.  Either way, this is THE best yam/sweet potato casserole you will EVER have.  I guarantee it!


  • 3 cups cooked and mashed red sweet potatoes or yams
  • 2.5 cup brown sugar, divided
  • 1/2 tsp. salt
  • 2 eggs
  • 1 stick of butter, divided (softened)
  • 1/2 cup milk
  • 1 tsp vanilla
  • spices to taste (opt)
  • 2/3 cup flour
  • 2 cup chopped pecans or walnuts
  1. Mix together the sweet potatoes, 1 c. of brown sugar, salt, eggs, 1/3 stick of butter, milk, vanilla and spices and place in greased baking dish.
  2. Mix remaining brown sugar and butter with flour and nuts.  Sprinkle on top of casserole.
  3. Bake at 350 for 35-45 minutes.
Seriously, even the pickiest will find it hard to resist.  Behold, and beware, sugar and its power of persuasion!  Get ready to get your yum on.  *B

No comments: