Once September rolls around I am in full Harvest mode. I pull out the fall decor and drag anyone that will accompany me to various pumpkin patches. Luckily, now that I have Emma June, she is always happily willing. Of course there's my mom, she has brought and came with me to more side of the road farm stands and pumpkin patches then I can even begin to remember. A couple years ago, we got fall fever on a semi-cool day and walked into the packing shed at Belevedere. We soon came to the realization it was still August and no one else was there, that and they weren't even open for the season.
In addition to picking pumpkins I get equally ancy for my mom's Sweet Potato Casserole. Or more exact, Betty Haney's Sweet Potato Casserole. Neither my mother or I have any clue who Betty Haney is, but her Sweet Potato Casserole is the best I've ever had. For as long as I can remember there is a yearly drama the evening before Thanksgiving to find Betty Haney's tattered and torn Sweet Potato Casserole recipe. I normally get accused of the theft of the recipe only for my mom to find this 2" x 4" piece of paper in some random location. I've often wondered why we haven't copied this recipe on a larger, cleaner recipe card. Laminating would also be a good idea as each year it gets messier and messier. But - this would break our tradition, my mother and mine, and if there is one thing about Autumn that I love its our traditions.
Here is the recipe that is so near and dear to my heart. I hope you enjoy.
Betty Haney's Sweet Potato Casserole
3 large eggs
6 c. mashed sweet potatoes or mashed canned yams (drained)
2/3 c. sugar
2/3 c. melted butter
1/3 c. heavy whipping cream
1 tsp. vanilla
1/2 tsp. pumpkin pie spice
Praline Topping
1 c. light brown sugar
1 c. chopped pecans
1/3 c. flour
1/3 c. butter, cut into small pieces
Preheat oven to 350. Grease a 13x9 baking dish. Beat eggs in large bowl. Add yams and combine well. Add in remaining ingredients, mix well and spread in baking dish.
Mix the light brown sugar, flour and pecans together. Work the butter in with your hands. Sprinkle topping over yams. Bake for one hour or until topping is brown and set nicely.
In addition to picking pumpkins I get equally ancy for my mom's Sweet Potato Casserole. Or more exact, Betty Haney's Sweet Potato Casserole. Neither my mother or I have any clue who Betty Haney is, but her Sweet Potato Casserole is the best I've ever had. For as long as I can remember there is a yearly drama the evening before Thanksgiving to find Betty Haney's tattered and torn Sweet Potato Casserole recipe. I normally get accused of the theft of the recipe only for my mom to find this 2" x 4" piece of paper in some random location. I've often wondered why we haven't copied this recipe on a larger, cleaner recipe card. Laminating would also be a good idea as each year it gets messier and messier. But - this would break our tradition, my mother and mine, and if there is one thing about Autumn that I love its our traditions.
Here is the recipe that is so near and dear to my heart. I hope you enjoy.
Betty Haney's Sweet Potato Casserole
3 large eggs
6 c. mashed sweet potatoes or mashed canned yams (drained)
2/3 c. sugar
2/3 c. melted butter
1/3 c. heavy whipping cream
1 tsp. vanilla
1/2 tsp. pumpkin pie spice
Praline Topping
1 c. light brown sugar
1 c. chopped pecans
1/3 c. flour
1/3 c. butter, cut into small pieces
Preheat oven to 350. Grease a 13x9 baking dish. Beat eggs in large bowl. Add yams and combine well. Add in remaining ingredients, mix well and spread in baking dish.
Mix the light brown sugar, flour and pecans together. Work the butter in with your hands. Sprinkle topping over yams. Bake for one hour or until topping is brown and set nicely.
Comments
Post a Comment