They are ready! I have waited all summer to hear from my brother, Glen, and sister, Gail, that the sweet potatoes were ready! This recipe for Addie’s Sweet Potato Casserole is one I have wanted to share for awhile, and now that the sweet potatoes are garden-ready, it’s a perfect time.
The recipe is from my friend Addie Jo Loftis and was handed down to her from her mom, the late Alice Wilson. Addie made this casserole for her boys, Justin and Jeremy, and now bakes it for her grandson, Bradny Loftis, 3.
These handed down, tried-and-true recipes are the best. It is important to use fresh sweet potatoes, or, as Addie’s mom told her, “Don’t use those potatoes in a can.” Addie never does, and neither did I.
The topping has a nice, light crisp to it. I think this will become one of your family’s favorites, so don’t save it for Thanksgiving.
Addie’s Sweet Potato Casserole
3 cups whipped sweet potatoes (this will be 3 medium-to-large sweet potatoes) peeled, cubed, cooked and drained
1 cup coconut
1/4 cup milk
1 to 2 tsp. vanilla
3/4 cup sugar
1/2 stick margarine, melted
1 cup light brown sugar, packed
1 stick margarine, melted
1/4 cup flour
1/2 cup chopped pecans
Preheat oven to 325 degrees. Whip potatoes in medium size bowl. Add coconut, eggs, milk, vanilla, sugar and margarine. Stir until well blended. Spoon into a 2 quart casserole dish.
For topping, blend brown sugar, melted margarine, flour and pecans. Spoon and spread on top of whipped potato mixture. Bake for 35 minutes.