Monday, November 12, 2012

It's a Sweet Potato Thing

One of my favorite seasonal dishes is sweet potato casserole. My mouth waters just thinking about it. Whether it’s chunks of yams or whipped potatoes, it all tastes yummy! Thinking on this, I decided to do a search for a sweet potato casserole recipe. And, of course, the best way to find what you’re looking for is to search Google Images haha! If it looks good, then it should probably taste good, right?

I looked at a few different recipes before deciding on one that looked doable. The only problem was that the recipe would make quite a lot—more than D. and I would eat, even with leftovers. But I didn’t want to wait until Thanksgiving to try it out. So I decided to half the recipe and do a test run. If it turned out good, I’d make the full recipe for Thanksgiving with the In-Laws.

Oh boy, was it ever a great test! Pretty easy to make, and it was delicious! D. commented that the casserole almost tasted like dessert. It’s a go for Thanksgiving for sure!

Gather the Ingredients:

     For the sweet potatoes:
     2 1/2 lbs sweet potatoes, peeled and cubed (about 4 potatoes of medium size)
     3/4 Cup sugar
     1/4 Cup evaporated milk
     3 tablespoons butter, melted
     1/2 teaspoon salt
     1 teaspoon vanilla extract
     2 eggs

     For the topping:
     1/3 Cup flour
     2/3 Cup packed brown sugar
     1/8 teaspoon salt
     2 tablespoons butter, melted
     1/2 to 1 Cup chopped pecans

Place sweet potatoes in a pot and cover with water. Bring to a boil. Reduce heat and simmer for 20 minutes or until tender. Drain and cool about 5 minutes.

Place the cooked sweet potatoes in a large bowl; add sugar, evaporated milk, butter, salt, and vanilla. Beat with a mixer at medium speed until smooth (I didn’t feel like getting out my mixer, so I just beat it together with a wooden spoon). Add eggs; beat well. Pour sweet potato mixture into a greased cooking dish.

For the topping, combine flour, brown sugar, and salt; mix thoroughly with a fork until the mixture resembles course crumbs. Stir in butter and mix well. Sprinkle topping evenly over sweet potatoes and then top with pecans. Bake at 350 degrees for 25 minutes or until golden. Savor the sweetness!

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