Sally Porter, the retired postmistress of Gracey, sent us this story about sweet potatoes with a special sauce:
“When I first moved to Christian County as a new member of the Porter family, we traditionally went to Trigg County for Thanksgiving dinner with the Berlin Moore family,” Sally wrote. “Berlin Sr. was my mother-in-law’s brother. [His wife], Aunt Edith, was a home economics graduate of Iowa State University and a great cook. She served this sweet potato dish and now it is a must at my table … not only on Thanksgiving.”
She added: “One interesting and unusual thing about the Moore family getting together — Berlin’s stepmother was called Aunt Grace. Any time the family gathered at her house for a visit, she would bring in the bathroom scales and have everyone weighed. Guess that wouldn’t be good after the meal.”
Aunt Edith’s Sweet Potatoes
INGREDIENTS
- 4 cups mashed sweet potatoes (I cheat and use canned)
- Approximately 1/2 cup cream
- 1 cup pecans
- 3/4 cup brown sugar
- 1 teaspoon vanilla
INSTRUCTIONS
- After creaming potatoes with sugar, vanilla and cream, place in a greased casserole dish, making a well in the center.
- Sprinkle pecans over all.
- Heat in 350 degree oven until hot.
- Pour the following caramel sauce over sweet potatoes.
Caramel Sauce
INGREDIENTS
- 1 cup sugar
- 1 stick butter
- 1 teaspoon vanilla
- 1/2 cup coffee cream (half and half)
INSTRUCTIONS
- Caramelize sugar and butter in an iron skillet or heavy saucepan until golden brown.
- Slowly add cream and cook about 2 minutes.
- Stir in vanilla.
- You prepare ahead separately, and heat separately before pouring sauce over potatoes.
