granny's alabama sweet potatoes
(3 ratings)
I've never liked sweet potatoes. My son's great grandmother made these when he was little and insisted I try them. Unlike most casseroles, they have a hint of coconut that isn't overpowering and I love them. Everyone else seems to also. They have become a staple in our home on holidays now and remind me of what a sweet, wonderful, warm woman my son's granny was.
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(3 ratings)
yield
serving(s)
prep time
1 Hr
cook time
30 Min
Ingredients For granny's alabama sweet potatoes
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4 cmashed hot sweet potatoes ( i actually just use 3 or 4 large potatoes)
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2 stickreal butter
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1 cancoconut ( i use flake and just throw in a handful)
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1 tspvanilla extract
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1 cbrown sugar packed
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1/2 cwhite sugar
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3eggs beaten
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1 ccrushed corn flakes
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1 cchopped pecans
How To Make granny's alabama sweet potatoes
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1Boil sweet potatoes until they are soft. Peel and mash while they are still hot. In a large bowl, Mix potatoes, 1 stick of butter (cut it into cubes and it will melt nicely), coconut, beaten eggs, vanilla, 1/2 cup of the brown sugar and the white sugar.
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2In a separate bowl, melt the other stick of butter and add the remaining brown sugar, the chopped pecans, and the corn flakes. Mix well. Note: I double this step because I really like the crunchy stuff.
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3Grease a 9x13 baking dish with butter or spray or whatever you like to use. I use a casserole dish and butter. Put in potatoes. Layer crunchy topping on top of the potatoes and bake at 325 until bubbly and golden brown. Usually about 30 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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