Sweet Potato Pie With a Twist Recipe #378039
My mother gave me this sweet potato recipe for my first Thanksgiving dinner I cooked as a Mrs., even my mother-in-law liked it! Depending on how you use your topping, you could make this for a with dinner dish or a dessert. It has gotten me through quite a few office pot-lucks as well.
45 min | 20 min prep
SERVES 8 -10
- 3 cups mashed sweet potatoes (1 lg, 1 sml can of yams)
- 1/2 cup white sugar
- 1/2 cup softened butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 8 ounces crushed or drained pineapple
topping ingredients
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup flour
- 1 cup chopped pecans
- Mash your sweetpotato/yams then whip in sugar, softened butter, vanilla and milk.
- Beat eggs separately and stir into sweetpotato mixture.
- Fold in crushed/drained pineapple and then spread into a glass casserole dish. Set aside to wait for topping.
- Pre-heat oven to 350 degrees.
- Topping: melt butter in a double boiling pot. When water is boiling and butter is melted, stir in brown sugar.
- When fully combined, whisk in flour, until lump-less. Fold in pecans to make a paste.
- Spread your topping over the casserole about 1/2 inch thick.
- Bake at 350 for approximately 25min until the topping is gently bubbling.
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5 stars