This month on the Hungry {Romance} Writer, I’ve been sharing some of my family’s favorite holiday recipes. And today’s recipe is a Sweet Potato Casserole with an extra-special topping.

This recipe came from my sister-in-law in Charleston. Instead of the marshmallows, this casserole has a crusty topping of butter, coconut, brown sugar, and pecans (which are optional). It’s easy to make and can be made a few days before the feast. If the kids have to choose between sweet potatoes and turkey, they’d always choose the sweet and crunchy casserole. It makes a lot and tastes even better the next day. If you want to separate out the servings with and without pecans, you can always make individual portions in ramekins.


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