Sometimes you just want to do something different for Thanksgiving. I like sweet potatoes but I've never been a fan of casseroles topped with burned marshmallows! This recipe is my friend Brenda Owen's creation. Brenda is a wonderful southern lady form Hico, Tennessee (Henry County). She posted this recipe a few weeks ago and I hurried to ask her if I might use it. Thank goodness, she said yes! This was so easy and the end result is delicious.
2 to 3 sweet potatoes (about 2 to 2 1/2 cups of sliced cooked sweet potatoes)
1 stick (4 ounces) butter
1 cup plain flour or all-purpose flour* (about 5 1/2 to 6 ounces)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1 cup milk
Syrup for Filling:
3/4 cup white sugar
3/4 cup light brown sugar
1 1/2 cups hot water
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Bring a large saucepan of water to a boil. Peel the sweet potatoes. Slice them into rounds about 1/2-inch thick and add them to the boiling water. Cover the pan and cook for about 12 to 14 minutes, or just until they are tender but still firm in the center when pierced with a fork.
Put the butter in a 2 1/2 to 3-quart shallow baking dish and place it in the oven until the butter has melted.
Combine the 3/4 cup of granulated sugar, the brown sugar, hot water, vanilla, and cinnamon.
Arrange the sweet potatoes over the batter and pour the syrup mixture over the sweet potatoes.
Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown.
Serve with ice cream, whipped cream, or whipped topping.
*If you use self-rising flour and omit the baking powder and salt.