This recipe was passed down to my mother from my grandmother. This side dish is
usually a Thanksgiving dish, but we have it with any meal. I love it so much–I made
3 Cup mashed cooked potatoes
1 Cup sugar
1/2 Cup melted butter
2 eggs well beaten
1 tsp vanilla (but I put three)
1/3 Cup milk
Place 4 yams (wash and cut off ends, pull off any roots) in a 5 quart pot.
Fill pot 1/4 to 1/2 full of water (do not cover potatoes with water) place on medium
high heat, bring to a boil, cut heat down to low.
Cover, cook until potato center is soft when stuck with a fork. Remove from pot. Let
them sit out for about an 1/2 hour. Once cooled, put potatoes in a bowl; peel and
Combine sweet potatoes, sugar, butter, eggs, vanilla and milk.
Put in a two quart casserole dish.
1/2 Cup ﬁrmly packed brown sugar
1/4 Cup ﬂour
2 1/2 Tablespoons melted butter
1/2 Cup Chopped pecans
1/4 Cup coconut (optional)
Cover casserole with topping and bake at 350 for 25 minutes.