Thursday, November 26, 2009

Yummy Yams from the Jitterbug Queen

Dear Auntie,

Any good recipes for Sweet Potatoes?


Dear Amber,

But of course!

This is a family recipe.  Mom got this from her sister, my Aunt Irma.

I've been blessed with several wonderful aunts and uncles.  Aunt Irma was strong, caring and funny -- an inspiration. Rumor has it she was quite the jitterbugger in her day!  She and Mom kept the boys dancing at the USO in Wilmington, North Carolina.

All that jitterbugging certainly worked off the butter in this dish. Yes, it's heavy on the butter. That's what makes it so yummy! Don't feel guilty, though. After T-day dinner, just get off your rusty-dusty, grab a hep cat and dislocate your dream box. All Reet!

Happy T-day,


Aunt Irma’s Yum Yum Yams

6 cups cooked sweet potatoes (approximately 6 sweet potatoes)
2 cups sugar
¼ pound butter (one stick)
3 eggs
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon nutmeg
1 cup scalded milk

Mix well in electric mixer. Pour into buttered 9 x 13 inch baking dish.

2 cups broken pecans
2 cups brown sugar
1 ½ sticks melted butter
2/3 cup self-rising flour

Mix toppings well and spread over potato mixture. Bake at 325º about 35 – 45 minutes. 

Serves 12 – 14.

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