Whew….I almost forgot to post today’s recipe! And this is a good one, too.
Years ago, my friend Teresa came to Thanksgiving at my house because she had no family in Washington. She grew up in the south & made the most amazing sweet potatoes topped with chopped pecans. I begged her for the recipe & have been making them this way ever since. They are totally high calorie but totally delicious. The recipe is hysterical because I wrote it down exactly as she told me, so if you get a giggle out of it, that’s why. Enjoy!
Teresa’s Sweet Potatoes
- 3 cups sweet potatoes (can use canned or fresh that are cooked & diced)
- 1/2 cup sugar
- 1/2 stick butter
- 1 egg
- 1 teaspoon vanilla
- pinch of salt
Mush all ingredients together & dump into a baking dish.
- 1/2 stick butter (melted)
- 1 cup brown sugar
- 1/2 cup flour
- 1 cup chopped pecans
Mix those 4 ingredients to make a crumble topping & spread over sweet potato mush. Bake at 350 degrees for 20-25 minutes.