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“Divine,” says Karen.
“Loved it,” says Angelina.
I missed it, says I (your humble bloggess), but I can report that Sarah’s sweet potatoes were the hit of our pre-Thanksgiving potluck and — on everyone else’s testimony alone — I think I am going to add these sweet coconut-pecan yams to my Thanksgiving table this year.
Here’s Sarah’s recipe, in her own words.
We call it Scott’s Sweet Potatoes for my dad’s cousin Scott who introduced them to us.
Scott’s Sweet Potatoes
4 cups mashed sweet potatoes (these are really yams because the dish is orange)
2 eggs, beaten
2/3 cup sugar
2 sticks butter, melted
1 tsp vanilla
1/2 cup milk
Mix all of the above.
Topping:
1 cup coconut
1 cup chopped pecans
2/3 cup brown sugar
1/3 cup flour
Mix and sprinkle on top of sweet potatoes. Bake at 325 degrees for 45 minutes.
Bon Appetit!
UPDATE: I cooked them and they were divine, even though I used only one stick of butter and half the sugar. Mmmmmmmm. My friends keep asking for the recipe, too.