Tuesday, November 25, 2008

Sweet Potatoes You Can Eat For Dessert

With Thanksgiving here in two days, I though I'd share my favorite sweet potato casserole recipe. No marshmallow topping for me, this has a pecan topping that makes this taste like a sweet-potato/pecan pie without the crust. My husband usually eats this with his meal, and then has it again for dessert.

You can make this the night before and refrigerate it, just make sure you allow for extra baking time to bring it back up to temperature.

  • 6 c mashed sweet potatoes

  • 2 c sugar

  • 1 c melted butter or margarine

  • 4 eggs

  • 2 t vanilla

If you're using canned sweet potatoes/yams, drain and mash. If using fresh sweet potatoes, bake these ahead of time, then scoop out the insides. Add the sugar & melted butter. Beat eggs separately, and add after the butter has cooled a little. Add vanilla, and beat with mixer until ingredients are well blended. You will probably still have some lumps, unless you run it through a food processor, that's okay. You can mix by hand, but the batter will not be as smooth. Pour this into a greased or cooking-sprayed 9 x 13 pan or equivalent casserole dish.

In a separate bowl, mix together :

  • 1 c chopped pecans

  • 1/2 c flour

  • 1 c brown sugar

  • 5-6 T melted butter or margarine

Mix together the nuts & flour, then add the brown sugar and stir together. Add the melted butter last, and stir until everything is moistened.

Sprinkle the topping evenly over the sweet potatoes. Bake at 350 for 35-40 minutes, (longer if you make this ahead and refrigerate overnight) or until topping is melted together and browning on the edges.

I got this recipe years ago from a co-worker, and this is the sweet potatoes we've made at holidays ever since. I hope you enjoy this as much as we have over the years!

Good cooking, and good eating!