granny's alabama sweet potatoes
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.
prep time
1 Hr
cook time
30 Min
method
---
yield
As many that get to the pan before it's gone
Ingredients
- 4 cups mashed hot sweet potatoes ( i actually just use 3 or 4 large potatoes)
- 2 sticks real butter
- 1 can coconut ( i use flake and just throw in a handful)
- 1 teaspoon vanilla extract
- 1 cup brown sugar packed
- 1/2 cup white sugar
- 3 - eggs beaten
- 1 cup crushed corn flakes
- 1 cup chopped pecans
How To Make granny's alabama sweet potatoes
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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