Sweet Potato Casserole


sweet potato casserole recipe with pecans
Image via: http://www.americastestkitchen.com

Christmas is drawing near and with it comes great times with the 3 F’s: Family, Friends, and Food! Many holiday memories center around the kitchen table as my family gathers around the many casseroles, dressing, and pies. After all, who doesn’t love some good food? Yes, I do have a few dishes I enjoy fixing. Living by myself, I kinda have to cook if I am going to eat. Thankfully I had an awesome mom who gave me the tools and skills to start. This week I’ll share a few of my favorite recipes as I spend time in the kitchen preparing for a work party and Christmas events with the family.

One of the favorites my mom made was Sweet Potato Casserole. Many people use marshmallows for topping, but I say that’s just a waste of good space. My favorite is pecans.

Did you know we often confuse the terms “yam” and “sweet potato” here in the U.S? They are actually two distinctly different foods. Sometimes we’ll refer to the orange fleshed sweet potato as a yam to differentiate from the variety of sweet potato that is less sweet with a yellow flesh. A true yam in a tropical food, popularly grown in Latin or Caribbean regions. It is a tuber that grows up to 7 feet in length and has a black or brown skin with off-white, purple, or red flesh. Yams can be toxic if eaten raw.

Sweet Potato Casserole Recipe

3 cups mashed sweet potatoes

1 cup sugar

1/2 cup milk

1/4 cup softened butter

3 eggs

1 tsp salt

1 tsp vanilla extract

In mixing bowl, beat above ingredients until smooth. Transfer to a greased 2 quart baking dish.

Topping:

1/2 cup packed brown sugar

1/2 cup chopped pecans

1/4 cup all-purpose flour

2 tbsp cold butter

(I usually increase ingredients for more topping)

Combine flour and brown sugar in bowl, add pecans, then cut in butter. Sprinkle over potato mixture.

Bake at 325 uncovered for 45-50 minutes, until golden.

This makes a great dish to prepare ahead of time and bake when you arrive at your destination. However, keep the topping separate until ready to bake so it doesn’t settle into the sweet potatoes. And it makes great cold leftovers! Kinda like candy in my book.

Do you have a variation on this recipe? Do you prefer the pecan or marshmallow topping?

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3 Comments

  1. Yeah, my mom used to try to make me eat sweet potatoes too. I just didn’t give in and haven’t to this day gotten used to sweet potatoes or yams. No matter how you prepare or how good it smells. I’m older now and it’s the principal of the thing, Some say it’s an acquired taste, but, I never acquired the taste for it.

    There are other starchy plants around the world that I used to confuse with sweet potatoes and yams. The Hawaiians make poi out of the taro root. Many people in Africa use the cassava root to make food from.

    It is interesting to learn about what other cultures grow for food and eat.

    Like

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