The Best Sweet Potatoes Ever!

I remember exactly when I met my sister-in-law, Laura.  It was Thanksgiving probably about 15 years ago or so.  Is that right, Laura?  She seemed really nervous, and I can’t blame her.  Here it was, a fairly major holiday, and she’s meeting her new boyfriend’s family for the first time.  Her contribution was sweet potatoes.

We didn’t grow up eating sweet potatoes.  We were more of a tater tot or baked potato family.  So I was a little hesitant to try them.  All I ever knew of sweet potatoes for Thanksgiving was a oddly colored, marshmallow mess they we didn’t include along side green bean casserole, dressing, mashed potatoes, etc. But I was taught good manners and dolloped a small amount on my plate.  I pretty much ended up making a meal out of these potatoes. It was then and there that I started a long love affair with sweet potatoes and felt the first twinkle of love for Laura.

3 cups mashed yams or potatoes (approximately 4 large)
2 eggs beaten
1/3 cup milk (plain hemp or unsweetened almond milk would work fine here also)
1/3 cup butter (Spectrum Organic Shortening would do just fine)
1 tsp. vanilla

1/3 cup butter, melted (Spectrum Organic Shortening would work great here)
1 cup brown sugar
1/2 cup flour (brown rice flour would be a good substitute)
1 cup chopped pecans

Peel, boil and mash potatoes.  Beat in eggs, milk, butter, and vanilla.  Beat on medium until mixture is light.  Spread in a 13″x9″ ungreased baking pan. Mix topping ingredients by hand in a bowl and sprinkle on top. Bake at 350 degrees for 25 minutes.  Serves 10-12.

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