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The Misadventures of Mrs. B: Sweet Potato Casserole

Cook. Writer. Wife. Daughter. Sister. Friend. Klutz.

Wednesday, December 1, 2010

Sweet Potato Casserole


Back at Easter time, I shared with you the recipe I use for Sweet Potato Casserole.


This casserole...well, it's a tricky dish.  See, you may decide to experiment with the food your family eats at holiday gatherings, and say to yourself "Hey, I like sweet potatoes and so do many members of my family circle - perhaps I should prepare a lovely casserole in order to bring joy to those I care for".



Oh, you naive person you.  You remind me of me in younger and simpler times.

All I have to say is, be prepared to learn this recipe by heart.  See, if you make it once, you will end up being asked - nay, required - to make it for every gathering thereafter.  That's just how powerful it is.  There will be no stopping the force of the sweet potato casserole.  Your father will call several days in advance and ask, all innocent-like, if you're making "those sweet potatoes that he likes".  Your entire family will descend upon it like ravenous vultures, never minding the plethora of other dishes at their disposal.



It won't be pretty.  But at least it'll be completely delicious.  So there you go.



One thing I know: I'll be making sweet potato casserole for Christmas.  Will you?


Sweet Potato Casserole
Casserole:
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract

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

Directions:

Prick sweet potatoes (4-5 potatoes depending upon size) and roast in 400 degree oven for 75-90 minutes, until knife can go cleanly through the flesh.  Allow to potatoes to cool thoroughly, then split in half and scoop out flesh.  Thoroughly mash the potatoes in a large bowl.
Preheat oven to 325 degrees. 


Mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth.  Butter an 8x8 baking dish, and spread potato mixture evenly.

In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

Bake for 30 minutes, or until the topping is lightly brown (I usually like to go for 45).

Enjoy!

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3 Comments:

Blogger GardenofDaisies said...

Yummy! I tried making a sweet potato casserole for the first time this Thanksgiving. (Usually I bake squash) I think it turned out pretty well and the kids liked it. That is a sign of success!

December 1, 2010 at 11:52 PM

 
Blogger Shell said...

How I love sweet potato casserole! Mine has a full cup of sugar in it. LOL

December 2, 2010 at 12:26 PM

 
Blogger Debbie said...

After literally FORTY YEARS of sweet potato phobia, I overcame it a few months ago by tasting and enjoying a casserole that looks a lot like yours.

Delicious!

December 3, 2010 at 6:50 AM

 

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