Thanksgiving would not be the same without my grandmother’s sweet potato casserole. I wanted to stop by and share it with you today along with my other favorite sweet potatoes. There are enough dishes here to keep your sweet potato lovers happy for a long time! My beloved grandmother’s Sweet Potato Casserole recipe is downstairs, come down to see the rest, I hope you can make them soon!
4-5 medium and large sweet potatoes
1 cup of sugar
1/2 cup of salted or unsalted butter
1 teaspoon of vanilla
1 teaspoon cinnamon
1 cup of sweetened coconut flakes
1 cup of light or dark brown sugar
1/2 cup butter at room temperature
1 cup of flour
1 cup of pecans
Peel and cut the sweet potatoes. Place them in a pot and cover with water, bring to a boil over medium-high heat and cook until soft with a fork. Drain well and place in a large mixing bowl.
Add the butter and beat until smooth. Add the vanilla, sugar and cinnamon. Beat again until well combined. With the mixer running, add the eggs, one at a time. Add the coconut and stir.
Put this in an 8×8 casserole and bake at 350 for twenty minutes.