If you’re on sweet potato duty for the Thanksgiving feast, this is an easy dish to tackle. It’s almost foolproof, so long as you don’t leave the skins on your yams, and it’s pretty versatile. Don’t fret if you don’t have milk. You can use cream. If you don’t have maple syrup, you CAN use sugar, although I don’t think it needs extra sugar. Just leave out the syrup. Don’t go running to the store. Thanksgiving shouldn’t be so demanding.
I’ve made this twice now and both times everyone loved it. The topping IS sweet, so you can use it sparingly or put it on just half of the casserole, depending on your crowd. The sweet potatoes are still good without it. My roommate said the leftovers are good mixed in your oatmeal. Enjoy!
get link Sweet Potato Casserole Recipe
go to site Sweet Potato Ingredients:
8 medium sized sweet potatoes/yams (about 5-6 lbs.) cooked with skin removed
1/3 maple syrup
3 eggs, beaten
4 tbsp butter
1/2 cup milk or cream
2 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1 tsp salt
1/2 cup brown sugar
1/3 cup plain flour
1/2 tsp cinnamon
4 tbsp butter, softened
1- 8 oz bag pecans, toasted (if you feel fancy) or just chopped
Cook sweet potatoes – roast, microwave or boil depending on your preferred method. Remove skin and mash or preferably beat with hand mixer. Add syrup, eggs, butter, milk or cream, and vanilla. Mix well and beat until well incorporated. Add spices and salt. Put the sweet potatoes in a shallow baking dish and set aside.
Combine sugar, flour and cinnamon until well combined and the mixture is sandy. Add the softened butter. Mix with your hands until the “sand” is no longer loose. Add in the pecans. Spread the topping over the sweet potatoes.
Bake at 325 for 30-45 minutes.