Friday, November 15, 2013

Sweet Potato "Casserole"

I don't know if we can really call this a casserole, but that's the name my husband's family uses for this favorite Thanksgiving side dish.  But let's be honest here people, we should really be calling this sweet potato "crumble", or "pie", or "crisp" - you get the idea.  Mashed sweet potatoes are combined with eggs, milk, butter, and sugar and then topped with a delicious crumble topping (you know - brown sugar, pecans, more butter, etc.) and baked until browned and oh-so-sweet-smelling.  Everyone I've ever shared this with has fallen in love.  It's sure to be a hit!  I'll let you decide whether it should be served with the turkey or the pies...

Sweet Potato Casserole

3 c. sweet potatoes, mashed (about 2 large, or 3 medium)
2 eggs, beaten
1/2 c. white sugar
1/2 tsp. salt
1/2 c. milk
3 T. butter, melted
1 tsp. vanilla
3/4 c. brown sugar
1/3 c. flour
3 T. butter, diced
1 c. chopped pecans

Prepare sweet potatoes - peel and cube sweet potatoes and place in a large saucepan.  Cover with water and boil until tender, about 15-20 minutes.  Drain and mash. (This can be done ahead of time! Don't stress if it doesn't measure exactly 3 cups)  Allow to cool slightly before continuing.

Preheat oven to 350 degrees.  In a large bowl (or in the pot/pan you used to cook the sweet potatoes), combine eggs, sweet potatoes, white sugar, salt, milk, 3 T. melted butter, and vanilla. Mix until thoroughly combined.  Place in an 8x8 baking dish.

In a medium bowl, combine brown sugar, flour, and chopped pecans.  Add remaining 3 T. butter and rub into mixture until only small pieces remain.  Sprinkle over the sweet potato mixture.

Bake at 350 degrees for about 40 minutes, until nicely browned.

Source: My mother-in-law, Debbie Nowland


Joyful Noise said...

I would totally put it in a dessert category! Way too sweet for me to enjoy, but all the men think they have to have it every year... Anyway, I have also cut down on the amount of sugar and it is perfectly fine.

Sarah said...

Yes, I actually did cut it down! The original recipe calls for a whole cup in the topping and 2/3 cup in the filling.

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