It’s Thanksgiving Eve, and tonight I am thankful that the sweet potatoes are fixed and ready to be baked tomorrow. I am thankful for my parents and their willingness to host Thanksgiving dinner. It is lovely to just show up.
I first tasted this casserole twenty-eight years ago, Holiday Season 1987, with Steve’s family. His sister-in-law, Robin, prepared it. I asked for the recipe. I still have it on a faded pink piece of paper.
Siblings have requested the recipe in the past. This year an adult child texted to ask. After digging around, looking for, and finally finding it, I decided to post it here.
Robin’s Sweet Potatoes
4 or 5 sweet potatoes, baked, and middles scooped into a mixing bowl.*
1 cup sugar
1 stick butter, melted
1 tsp vanilla
1/2 c milk
Pour into a greased baking dish.
1 cup chopped walnuts or pecans
1 cup brown sugar
1/3 stick butter, melted
Mix together, spread over potatoes, and bake at 350 for 30 minutes.
*To cook sweet potatoes, wash and then prick them all over with a fork. Place on a foil-lined cookie sheet or baking pan and bake at 375 for an hour or so. Remove from oven to counter or just turn off the oven and let them cool in there. When cool to touch, the insides scoop right out.*
This dish can be made ahead of time and baked later. I have played around with this recipe by adding more potatoes, cutting the sugar/butter to taste, etc. It’s still good, but definitely not diet, low-carb, low-fat, or low anything. It’s like candy.
Perfect for twice a year!