I don't know if you were taught as I was to always have a variety of colors on the table. It makes the food look more appealing. This casserole can be your orange or brown. You could add peas or broccoli or corn to the meal. Maybe even dumplings. You get the idea. A colorful table is usually well-balanced.
In the South, we tend to forget the calories and move straight to the comfort. We also use what we have. Hence, the pecans. Doesn't everyone have a few pecan trees? Well, the grocery store is also a good source for pecans. Same for the sweet potatoes. We've never had any luck growing them. That's almost embarrassing to admit. Fortunately, others grow them quiet well.
I hope you enjoy this special comfort food!
Sweet Potato Casserole
6 medium sweet potatoes
1 stick margarine, softened
1/3 cup milk
2 eggs
1 cup sugar
1 tsp vanilla
dash nutmeg
3/4 cup brown sugar
1/3 stick of margarine
2 tbsp all-purpose flour
1 cup ground pecans
Peel, chop and cook the potatoes until they are tender. Drain the water from the boiler. Mash the potatoes until they are like mush.
Add the stick of margarine, eggs, sugar, vanilla and nutmeg. Beat together until fluffy.
Pour the mixture into a baking dish.
Melt the 1/3 stick of margarine. Mix it with the brown sugar, flour and ground pecans. Spread on top of the mixture in the baking dish.
Bake at 325 degrees for 30 minutes.
Enjoy!
