Monthly Archives: November 2013
Before Thanksgiving in 2011 I wrote this post on my creative writing blog. Sweet Potato Casserole is one of my families favorite Holiday dishes and a definite must cook.
My unfocused, scatter blogging is taking another turn into the world of cooking. A fellow blogger, A Bloggy Mom asked followers and friends what they are doing for Thanksgiving and I responded,
“turkey purchased so dinner at my house. Wanna come? I make an awesome gravy and my sweet tater casserole is heaven!”
To which she responded,
“how do you make your sweet potato casserole?”
So, I promised to whip up a new blog post with the recipe included because I’m all about sharing. Especially delicious recipes because what’s the point in being selfish? I’m pretty sure the majority of the people who read my blog can’t come over for Thanksgiving dinner and how else would they get to experience the deliciousness of something I love?
This recipe has it’s roots in one that was gleaned from a newspaper by my Mom years ago. It fast became a family favorite and, thank goodness, because one Thanksgiving tradition I always took a pass on was sweet potatoes with mini marshmallows on top. Gaaag! Oh how I hate that dish. My family really didn’t have a choice since I’m the cook and they don’t get a vote. I made minor changes to make it work better for me and my need to make things my own.
OK time to shut up and put up…. the recipe.
Sweet Dreams Sweet Potato Casserole
Preheat oven to 425 degrees
- 3 medium fresh yams or sweet potatoes cooked
(boil in 2 quarts water with half cup of brown sugar until fork tender & drain)
or 29 oz can of sweet potatoes drained
- 1 Cup brown sugar
- 2 Eggs
- 1 teaspoon all spice
- 1 teaspoon cinnamon
- 1 cup canned evaporative milk
- ½ cup flour
- 1/4 cup sugar
- 1/4 cup margarine
- 1/4 cup chopped pecans or walnuts
Drain sweet potatoes and cut into *bite size pieces. Put potatoes in bottom of greased casserole dish. (A square glass cake pan or a2-1/2 qt. round French White Corning Ware casserole dish.)
Mix all other ingredients and pour over sweet potatoes.
“Shred” frozen margarine/butter into flour and sugar mixture. ( use large holes on cheese shredder-hat tip to Alton Brown of Good Eats for this tip) Mix with a fork until like coarse crumbs. Add nuts. Then top the casserole with the crumb topping mix. You can get fancy here and arrange some 1/2 pecans on the top to make it pretty. Or not. It still tastes the same.
Bake for 15 minutes at 425 then lower temp to 350 degrees and bake an additional 30-40 minutes, then let sit for 10-15 minutes before serving.
* – Some sweet potato casserole recipes mash the potatoes. I loath mashed potatoes so this option of bite size pieces creates a palatable dish for me. If you want one of those recipes, forget about it! Try this one and you will be a conver