Here's to good food!

I am finally putting my tried and true family recipes here. Check out my old-time favorites as well as newly discovered ones.

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One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti

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Friday, November 19, 2010

Lydia’s Sweet Potato Casserole

        After Lydia introduced us to this casserole, it is now the only one we make for the holidays.  Scrumptious!  And with all the recipes that bear Lydia's name, you'd think she was a gourmet cook.  She does very well for herself, although I'm not sure she knows that.
        This seems to be almost the same recipe that Paula Deen and Ruth Chris Steakhouse have on their websites.  EXCEPT that their recipes use 3 times as much sugar.  This is pretty sweet.  I can't imagine with that much sugar. ( )

6 medium sweet potatoes
½ C (brown) sugar
1 tsp. vanilla extract
½ C butter
2 eggs
1/3 C milk

1/3 C firmly packed brown sugar
1/3 cup finely chopped pecans
1/4 C flour
2 T butter

Cook sweet potatoes in simmering water 35-45 min. or until tender.  Let cool to touch; peel & mash.  Combine sweet potatoes, sugar, eggs, vanilla, milk & ½ C butter; mix until smooth.  Spoon into greased 12x8x2”  baking dish.  Combine brown sugar, pecans, flour & 2 T butter; sprinkle over casserole.  Bake at 350° for 30 minutes.

Makes ~ 8 servings

1 comment:

  1. You're too funny!!! I'm glad you like it . . . remember it came from Southern Living - so what's not to like!!! :o) I will never forget the first time I made it for your extended family when we lived in CA. They thought it was dessert!! It's so yummy and looks like dessert so . . . when people think it is, it's all good - then there's more for the cook!!!