Sweet Potato Delight from The Taste Of Oregon Cookbook, a staple in our home. We love this recipe for our Thanksgiving Dinner and also love to eat it during the cool Fall weather. Our family has served this dish for years. It reminds us of Mom and her wonderful loving Thanksgiving traditions. We miss Mom, but we love to remember her warm and loving approach to each holiday. She always made an effort to decorate her house and to have traditions that we could count on. There is something so wonderful of familiarity.
Our favorite fall side dish is actually used as a dessert in our house. This casserole has delighted many people who believed they did not like Sweet Potatoes. This year we will be making the casserole/dessert using Agave Nectar and a gluten free flour blend after finding out that three family members are gluten intolerant.
(For each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 to 1/3 cup.)
Sweet Potato Delight Serves 6-8
- 3 C. cooked mashed sweet potatoes
- 1 cup granulated sugar (this year I will substitute Agave Nectar)
- 2 eggs, well beaten
- 1 t. vanilla
- 1/4 c. milk
- 1/2 c. butter
- 1 C. brown sugar
- 1/3 c. flour
- 1 C. chopped pecans
- 1/3 c. butter
Mix all ingredients together except the topping and pour into a buttered casserole dish or stoneware.
Mix topping ingredients together and sprinkle over the casserole.
Bake at 350 degrees F for 30 minutes. If you use the agave nectar, some people like to decrease the temperature by 25 degrees.