It’s funny how our tastes change as we grow older. When I was little I hated sweet potatoes, now I love them! My son would never eat them either, until I served this dish one Thanksgiving. Now he and my husband both eat them.
Sweet Potato Casserole
8 c. mashed sweet potatoes
1 c. white sugar
3 T. vanilla extract
8 eggs, beaten
2 c. heavy whipping cream
1 t. cinnamon
1/2 t. ground cloves
1/2 t. ground nutmeg
2 sticks butter, softened
2 c. packed brown sugar
1 c. flour
2 1/2 c. chopped pecans
In a large mixing bowl, combine sweet potatoes, sugar, vanilla, eggs and cream. Blend well with a mixer, spread evenly in a buttered 2 quart casserole dish. In another bowl, combine butter, brown sugar, flour and pecans. Stir together until crumbly, then sprinkle over the sweet potatoes. Bake at 350° for 30 to 40 minutes.
But I am like an olive tree flourishing in the house of God; I trust in God’s unfailing love for ever and ever. ~Psalms 52:8 (NIV)
