You may have noticed the word “dessert” at the end of the title. Why?
Just in case you’re as clueless as me.
As someone who has never heard of Sweet Potato Casserole, I automatically assumed that “casserole” = “deep-dish dinner”. So being the culinary
wizard that I am, I made this dish based on the fact that it was a dinner…only after I added the butter, sugar, and eggs did I realize that something did not add up. Yeah. I’m smart like that sometimes.
So I’m here to tell you straight up that this is a 100% genuine baked dessert. Yup, with butter, sugar, and all that good stuff. It’s pretty nomtastic*. My grandmother thought it was even better than her Sweet Potato Pie, and she’s the family’s Sweet Potato Dessert Master.
The recipe is simple, with not a lot of work or ingredients– but keep in mind that you have to either boil the sweet potatoes first, or bake them. I usually just bake them for about an hour, because I think baking brings out the flavor more. After they’re done, just peel and mash. Then add all other ingredients. Easy peasy! If you don’t like nuts, then don’t worry–the pecans are optional, but take it from a girl who normally can’t stand nuts in desserts (that would be me, in case you’re a little slow today), the mixture of topping with the pecans compliments this dish so well. Just look at that bee-yoo-tee-ful pecan topping! The taste and colors really remind me of autumn.
Yummz. Try drizzling some caramel sauce over that.
…Some ice cream on the side wouldn’t hurt, either. ;)
Here’s the recipe! Adapted by http://www.allrecipes.com’s Yummy Sweet Potato Casserole (and modified).
- 4 cups sweet potato, cubed (this is about 5 large sweet potatoes, or 8 medium/small sweet potatoes…I think)
- 1/3 cup white sugar, or 1/4 is fine too.
- 2 eggs, beaten
- 1/2 teaspoon salt
- 4 tablespoons butter, softened
- 1/2 cup milk or evaporated milk
- 1 teaspoon imitation vanilla*
- 1 teaspoon of cinnamon
- Optional: 1/2 teaspoon of nutmeg
For the topping (Some of you may want to double the topping, while others may think it’s too much sugar. Totally up to you. Below is the single version, so you can double it if you want):
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 3 tablespoons butter, softened
- Chopped pecans
- Preheat oven to 325 degrees F (165 degrees C).
- Bake sweet potatoes for 1 hour in the oven (or boil them at 325 degrees F (165 degrees C). Peel potatoes and mash. (I actually peeled before placing in oven).
OR (though I’d recommend the first one for more flavor ^)
Preheat oven to 325 degrees F (165 degrees C). 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, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to baking dish.
- 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 in the preheated oven 30 minutes, or until the topping is lightly brown.
*– I thought I just made that word up, but I Googled it and it’s in Urban Dictionary. Darnit.