Dec 31, 2011

Sweet Potato Casserole

This sweet potato side dish is the kind of thing you could serve at Thanksgiving or Christmas, among other times, but instead of toasted miniature marshmallows on top, this has a brown sugar pecan topping. It is rich and yummy!

Sweet Potato Layer
8 cups sweet potato, cubed (3 or 4 sweet potatoes)
1/3 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Topping
1 cup packed brown sugar
2/3 cup all-purpose flour
6 tablespoons butter, softened
1 cup chopped pecans

Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, evaporated milk, and vanilla extract. Add cinnamon, cloves, and ginger, and mix until smooth. Transfer to a 9 x 13 inch baking dish. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the topping over the sweet potato mixture. Bake in a preheated 325 degree oven for about 35 minutes, or until the topping is lightly brown.

Note: Next time I will try baking the sweet potatoes instead of boiling them. I will bake them with the skin on and then scoop the contents out and mash the potato flesh. I think that would improve the flavor of this dish even more.