I successfully avoided eating sweet potatoes during most my adult life, but that all changed when my daughter’s future husband spent his first Thanksgiving with us. Being a bit homesick for his family back home in Philadelphia, he asked if his mom’s sweet potato dish could be part of our menu. He not only obtained his mom’s recipe, but he offered to purchase the ingredients and make the dish for Thanksgiving dinner. With an offer like that, how could I refuse?
This sweet potato dish’s debut at our home was a definite hit. It was very tasty—not a morsel was left. Even I became an immediate sweet potato fan. This dish continues to be eagerly awaited each Thanksgiving. Thanks to our wonderful son-in-law Mike and his mom Marie Pat who have shared this great Thanksgiving recipe. I hope you enjoy it too.
Sweet Potato Mixture:
3 1/2 cups mashed sweet potatoes
1/2 cup sugar
1 teaspoon vanilla
1/2 cup milk
1/4 cup softened butter
1/2 cup brown sugar
1/3 cup flour
1/4 cup melted butter
Preheat oven to 275° F. Cook the potatoes until they are soft. After cooking, remove the potato skins. Then place all of the sweet potato mixture ingredients into a mixing bowl (sweet potatoes, sugar, eggs, vanilla, milk, softened butter). Blend the ingredients well. (If you prefer a very soft consistency, use a food processor instead of a mixer.)
Place the sweet potato mixture evenly into a greased 2 quart Pyrex dish (or other similar baking dish). Mix together the topping ingredients in a small bowl (brown sugar, flour, melted butter). Spread the topping over the sweet potato mixture. Cover the top of the dish with a lid or foil.
Bake the covered sweet potatoes in a preheated 275 degree oven for 50 minutes. Then bake uncovered for ten more minutes. Serve immediately.