Frying by the seat of my pants – part 4: Sweet potato decadence

I didn’t want plain sweet potatoes for Thanksgiving. I didn’t want sweet potatoes with marshmallows on top, although I do like it – I simply didn’t have a casserole dish here (yet) and wasn’t sure I’d manage a baked marshmallow topping without one. So, I looked for an alternative. I found a recipe that had a crust with pecans (which I happened to find at the coop) and flour. I didn’t look closely, but it looked like it would fit what I had to cook with (a couple of small disposable aluminum pie pans). I didn’t realize that I was actually cooking a dessert! I guess that the word ‘casserole’ in the name of the recipe had me fooled! Oh my… but it was heavenly!!

Finally – in time for Christmas dinner prep, here’s the recipe:

Sweet Potato Casserole Decadence

pie:

3 cups sweet potato (I used a large can)

1 cup sugar

1/2 cup butter

1/3 cup evaporated milk

2 eggs, beaten

1 tsp vanilla

topping:

1/3 cup butter, melted

1 cup pecans

1 cup brown sugar

1/2 cup all purpose flour

1 tsp cinnamon

Mix all pie ingredients and spread in the pan. Mix the topping ingredients and spread on top. Bake at 350F for 25-30 minutes.

Very easy! And oh so yummy!