One last note, my personal preference is to use jewel yams. My family seems to give a slight edge to boiled - they have raved about my sister's the last few times she has made them, and didn't know that she had opted to boil versus bake the potatoes. As for a difference in taste, I'm not sure it's noticeable. It's a little "neater" just make sure they are drained well. My sister swears the boiling is easier and I might agree. I have made this recipe by baking the potatoes, and I have made it by boiling them. I have doubled and tripled this recipe, but have never used more than double the topping. You get nice deep layers of both sweet potatoes and topping. I use a 2 quart Corning Ware casserole, which is more square. I would also recommend a different sized casserole dish. It puffs up beautifully, and the topping gets nice and brown. I use 1 cup of chopped pecans for the topping, instead of 1/2 cup. I add the potatoes, beat until smooth, and mix in the butter last. I always use a mixer to beat the eggs well, then add the sugar, salt and vanilla and beat until blended. I have NEVER added milk to the sweet potato mixture, and my recipe calls for 1 1/2 teaspoons of vanilla. I have passed this recipe on more than any other over the years, but mine is different in just a couple of subtle ways. This recipe has been in my family for over 30 years and I have made it countless times to rave reviews.
0 kommentar(er)
