Every year at this time I look forward to make my favorite casserole on the planet. I distinctly remember when Grandma brought this to the table. I was 12 and told everyone that “I do not like sweet potatoes.” Well that recipe was a game changer!!! It is not difficult! I promise if you make this it will be a fixture at your holiday table.
Walker Sweet Potato Casserole
2 large cans sweet potatoes, drained
3 eggs
1/3 cup half and half
1 stick unsweetened butter, melted
1 cup sugar
2 teaspoon vanilla
Topping:
1 stick unsalted butter
1 cup brown sugar
1/2 cup flour
1 cup pecans
2 teaspoon cinnamon
Preheat oven to 350 degrees. Spray a 9×13 pan with non stick cooking spray.
In a large mixing bowl mash the sweet potatoes. Using an electric mixer whip together the butter, milk, eggs, sugar and vanilla. Beat till smooth. Pour into casserole pan.
To make topping:
Crumble together the butter, sugar, cinnamon and flour . Stir in pecans. Sprinkle over the top of the sweet potatoes. Bake for 30 minutes or until bubbly.
German Chocolate Pie
German Chocolate Pie
1 Frozen pie crust, defrosted
1 package (4 oz) Baker’s German chocolate sweet baking chocolate, chopped
1/4 cup unsalted butter
1 cup whipping cream
1/2 half and half
1 1/2 cups sugar
2 tablespoons cornstarch
1/8 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 cup flaked coconut
1 cup chopped pecans
Heat oven to 375°.
In 1-quart saucepan, heat chocolate and butter over medium-low heat until melted and mixture can be stirred smooth. Remove from heat; gradually stir in milks.
In medium bowl, mix sugar, cornstarch and salt. In small bowl, mix egg yolks, vanilla and almond extract. Gradually add chocolate mixture to egg mixture, stirring with wire whisk. Add chocolate-egg yolk mixture to cornstarch mixture, stirring with whisk. Pour filling into crust-lined plate.
In small bowl, mix coconut and pecans; sprinkle over filling.
Bake 45 to 50 minutes or until puffed and almost set. Cool completely on cooling rack, about 4 hours.