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You won't have trouble getting your kids to eat these veggies. I made this Southern-Style Sweet Potato Casserole last week for my practice Thanksgiving dinner and let me tell you, it was the first side dish to disappear. My guests loved it because it tastes like a dessert (no wonder, with all the butter and sugar involved); and I loved it because it's was so simple to throw together!
Southern-Style Sweet Potato Casserole
2 big cans sweet potatoes
1 cup sugar
1/2 teaspoon salt
2 eggs
1/2 stick butter
1/4 cup milk
1 teaspoon vanilla
Mix all ingredients well with hand mixer until smooth. Put into casserole dish.
For topping:
1/3 cup flour
1 cup brown sugar
3/4 stick butter
1 cup pecan pieces
Combine topping ingredients with pastry blender or food processor. Sprinkle on top of potato mixture. Bake uncovered at 350 for 40 minutes.
Comments (5)
Thank You for nother great recipe!
Sounds wonderful!!! Do you happen to know -- can you use whole sweet potatoes?
s-x0x0 -- when you say "whole sweet potatoes," do you mean not from a can?
My mother makes this every year for Thanksgiving. You can also mix raisins in with the sweet potato mixture..it's yummy.
And yes, s-x0x0, you can use fresh sweet potatoes. Just roast them whole (like you would with a baked potato) in about an 400 degree oven, about an hour (or until you can pierce them with a fork). Then drop them in ice water to cool rapidly. And peel off the skins and the tougher part under the skin. As you can guess it's much less time consuming to use canned. Even so, there is something about the fresh veg that makes it worth it.
I make this, but I add pecans and brown sugar instead of white. I also have tried eggnog flavored coffee creamer instead of milk and it was yummy. I use fresh sweet potato's not canned and I bake them ahead of time then peel and mash them myself.