Mama Nancy’s Sweet Potato Casserole

We all know what sweet potato casserole is: sweet potatoes with a puffy marshmallow topping, right? Well, as much as I love big white puffy puffs of sugar, I really have never been a fan of the sweet potato casserole made this way. I grew up with my mother’s sweet potato casserole. It’s SO sweet but SO delicious!

The ingredients, simple and sweet:  Canned sweet potatoes, butter, milk, sugar, vanilla and eggs.

Drain your sweet potatoes and dump them into a bowl. Mash the crap out of them!

Pour your milk into your bowl of mashed sweet potatoes

Pour in your melted butter. Don’t pee into your casserole.

Dump your sugar, vanilla (Vintage green Tupperware measuring spoons make this casserole taste especially special), two eggs and then mix it all up real nice-like. Mmm mmm good! Now set it aside and we’ll prepare the topping!

Topping Ingredients: Self rising flour, brown sugar, melted butter and chopped pecans

Dump your flour in a clear photogenic pyrex bowl

Dump in the pecans, brown sugar and melted butter in a slow delicate fashion so your husband can snap 3,000 photos to get JUST the right pour picture. Then mix it all up until it’s crumbly and delicious. Yes, I tasted the topping on it’s own. Yes it was delicious.

Pour the topping onto the casserole and smooth it out evenly. If you use a round casserole dish like I did, it’s going to seem like a THICK layer of topping, but it works out just fine. My mama has always made it in this dish, so it probably wouldn’t tasted near as good in any other dish.

Throw it in the oven. Well, don’t THROW it. Just set it in there gently. Unless you’re an angry cook. And you’re not using something breakable. And you don’t mind a big  mess. If that’s the case, go ahead and give it a nice throw.

Take it out of the oven when the topping is looking brown and toasty.

EAT IT. It might seem a little on the runny side when it first comes out. I recommend letting it sit for 15 minutes or so. And believe it or not, this recipe is actually still delicious heated up the next day. And the next day. And 3 days from then. Yum yum delicious!

Ingredients:

3 cans sweet potatos in syrup, drained & mashed
1/2 C milk
1 C sugar
2 eggs
1 T vanilla
1/4 C butter, melted

Topping Ingredients:

1 C chopped pecans
1 C brown sugar
1/2 C self-rising flour
1/3 C butter, melted

Pre-heat oven to 350°. Mix the main ingredients in a the casserole you plan to bake it in. Mix the topping ingredients in a small bowl and then spread evenly over the sweet potato mixture. Bake for 25-35 minutes, until topping is browned and toasty.

Candy

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Small FRY-Day Spotlight: Gramma Lollie’s Broccoli Casserole

Hey everyone!  This month’s Small FRY-day theme is “Family Favorites” although I’m still partial to “Thanksgiving Noms”.  Anyway…what better way to start off that by posting a recipe from MY family?  My wonderful mother-in-law is a fantastic cook and always makes me gain like 15 lbs when she comes to stay with us.  I can not help but eat all of everything that she makes.  It’s a sickness caused by witchcraft, I tell you.  Please enjoy this recipe by one of my favorite Culinary Queens.
-Crystal-

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Hello!  My name is Laura but the grandkids call me Gramma Lollie.    I’m so happy to share my recipe with you.  My daughter-in-law can tell you that when I cook,  I mostly just throw it all together and pay no attention to measurements.  This is one of the few recipes that I can actually tell you exactly what’s in it and  pretty closely estimate how much of each ingredient you’ll need.  My broccoli casserole was always a favorite of my kids when they were growing up.  It was devoured VERY quickly once it hit the table.  My daughter even likes to eat the leftovers chilled the next day.  I hope you love it as much as my kids do!

Ingredients:

2- 14 oz packages of Frozen Broccoli

1- Cup Mayonnaise

1- Egg

2 -Cups Shredded Cheddar Cheese

1 -Can Cream of Mushroom Soup

1 – Yellow Onion GRATED (not chopped or diced) (1/2 onion if you’re not a huge onion lover)

Bread crumbs for topping (optional)

INSTRUCTIONS:

Preheat the oven to 350. Cook broccoli florets according to the package’s instructions and drain.  In a bowl, combine remaining ingredients.  Add broccoli, stir and transfer to an oven safe 9×13 dish. Sprinkle with breadcrumbs if desired.

Cook for 30 minutes or until the casserole starts bubbling.  Remove, let cool for 5 minutes and eat!  Easy and delicious!  I hope you love it!

-Gramma Lollie-