As for me, the sweeter the better. My mom's candied yams had tons of brown sugar on them. I loved them. I still make her recipe every year. It is not the same as this recipe. The yams are baked until tender. Cooled, peeled, sliced, spread in layers in a buttered glass dropper pan, brown sugar and dobs of butter on each layer, then baked slow for at least three hours to let the sugar seep into the yams, basted with the juice as they cook, then served and enjoyed. She said the secret is to spinkle a very slight amount of salt on each layer. I do that. The family loves them. However, they are sweet. But so are we.
Love Ya,
Gordon
PS Sorry about all of the commas!
Sweet Potato Casserole: Easy Recipe
Here are the ingredients you’ll need:
2 eggs
1 cup granulated sugar
3/4 cup butter, softened
1/2 cup cream
1 teaspoon vanilla
3 cups cooked mashed sweet potatoes
¼ cup orange juice (optional)
For your topping:
1/2 cup brown sugar
1/3 cup flour
2 tablespoons butter, softened
/2 cup chopped pecans, and/or mini marshmallows
Now you’re cooking: Boil sweet potatoes until soft. Peel and mash. Mix the eggs, sugar, and 3/4 cup butter, and then add your milk and vanilla. Combine liquid mixture with the mashed sweet potatoes. Distribute the potatoes into a casserole dish. Grease the bottom of the dish before putting the potatoes in. Combine brown sugar, flour, 2 tablespoons softened butter, and pecans (or marshmallows). Mix well. Sprinkle over sweet potatoes. Bake at 350° for 30 to 45 minutes until topping is lightly browned. This dish serves approximately 6 people.
I honestly think this is more of a dessert than a side dish but the temple serves it as a side. I think it is too sweet and recommend using less sugar in the potatoes. The temple uses the brown sugar/nut topping but they use more nuts. One of the sisters uses both the marshmallows and the brown sugar and nuts. She just uses less of the marshmallows and nuts--1/4 cup each.
Happy Thanksgiving!
