I have made sweet potato casseroles for twenty years, but this year I wanted to tweek it and see what happened. Well, it was a HUGE hit!! Actually, it was talked about the entire meal and even into dessert. I made it first for our Thanksgiving and then again within a week for a family dinner gathering. It is a three step process but so worth it.
Shopping List for a 9 x 13 casserole dish (serves 15)
- Yams (depending on the size, I bought 8 – 12)
- Brown sugar (1 cup for yams and 1 cup for topping)
- 1 1/2 cups butter (3 cubes)
- 5 eggs
- 1 cup flour
- 1 Tablespoon baking powder
- 2 teaspoons pure vanilla extract (optional)
- 1/2 cup milk
- 1 cup oatmeal
- pecan halves or pieces (1 8oz bag)
- 1 cup sugar
Step 1 – Making the sweet potatoes
- Wash yams and cut off ends. Cut larger yams in half.
- Place on cookie sheet and bake at 350 degrees for up to 1 hour. Yams must be cooked completely through where you can put a fork easily through. Let cool
- Peel yams and place in a large bow.
- Mash with a masher or pastry blender.
- Add milk, 1 cup brown sugar, 1 cube melted butter – mix well.
- Add 5 eggs and mix well.
- Pour into a 9 x 13 casserole dish.
Step 2 – Making the candied pecans
- In a skillet, pour 1 1/2 cups water and heat to a boil.
- Add 1 cup sugar. Stir well.
- Add pecans.
- Let cook until sugar becomes like a heavy syrup. Stir when needed.
- Take off burner and put on plate or parchment paper to cool.
Step 3 – Making the topping
- Mix with mixer – 1 cup butter (2 cubes), 1 cup brown sugar, 1 cup flour, 1 tablespoon baking powder and 1 cup oatmeal.
- Spoon over the yam mixture.
- Top with candied pecans.
BAKE at 350 degrees for 30 – 40 minutes until topping is completely baked.
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