With Thanksgiving here in ten days, I though I'd share my favorite sweet potato casserole recipe. This is not your typical Thanksgiving-day-yams-with-marshmallow-topping sweet potatoes, this dish has a yummy topping made with brown sugar, pecans, and butter that melts together into a praline flavored crust on top of soft and sweet mashed sweet potato souffle.Ingredients:
- 6 c mashed sweet potatoes
- 2 c sugar
- 1 c melted butter or margarine
- 4 eggs
- 2 t vanilla
(Note: the pictures below are a half recipe)
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
If I use especially fine chopped pecans, or for special occasions when I want the finished product to look especially pretty, I add extra pecan halves on top.
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.
There's something that happens when I add the pecan halves on top that's more than the sum of the separate ingredients--the nuts take on a completely different taste, with a smoky, roasted flavor, which combines with the brown sugar and butter to a make a candied pecan taste that is out of this world.
My husband loves this so much, he eats it as a side dish with his meal, and then usually gets more for dessert. I think it would make a wonderful pie--I keep telling myself that someday I'll try it that way, but it's so good just as it is that I can't bring myself to change it up!
This recipe is linked to:
Meatless Monday at My Sweet and Savory
This Week's Cravings at From My Tiny Kitchen
Mouthwatering Monday at A Southern Fairytale
Tuesday Night Supper Club at Fudge Ripple
Tuesdays at the Table at All the Small Stuff
Tempt My Tummy Tuesday at Blessed with Grace
Pantry Recipe Swap at Home and Pantry
What's Cooking Wednesday at the King's Court IV
Ultimate Recipe Swap at Life as Mom
Until next time, good cooking, and good eating!