Sweet Potato Casserole

Thanksgiving is a WONDERFUL time of traditions and food, but sometimes food is eaten just for the sake of tradition and isn’t necessarily super delicious. For example, my husband’s family eats sauerkraut and hot dogs as part of Thanksgiving dinner. Seriously – I kid you not! Do you know what kind of smells sauerkraut gives off combined with all of the traditional Thanksgiving smells? It’s pretty special. 🙂 And yet, every year it becomes more familiar to me and I find myself wanting sauerkraut and hot dogs with Thanksgiving dinner. Or at least a taste of them.

Another tradition that it seems is a little more universal, but still for some is truly eaten out of tradition more than enjoyment, is YAMS. My mom uses the canned yams and mixes them with brown sugar and covers them in marshmallows. My dad hates yams. Truthfully, I think he only eats the marshmallow part of the yams. HAHAHA!! I actually enjoy them, but one “Friendsgiving” a few years ago, a lady brought the yams and I about died. They were almost dessert-like. I asked her how she made them, and she gave me a general idea of what she could remember with the ingredients. Every year since then I forget about them until Thanksgiving, but by then it is too late to find a recipe that sounds similar.

BUT NOT THIS YEAR!!!!! I actually remembered early (thank you food blog!), scoured the internet for recipes, and found this one that was similar-seeming in ingredients to the one my friend described. It is from Pinch of Yum and comes from Lindsay’s mother, via a friend.

IT WAS A-W-E-S-O-M-E! Totally how I remember my friend’s yams – maybe even better. I love when I envision something and can find a recipe that I think matches and it is actually amazing. {cue heavenly chorus}

This is another one of those recipes I felt like I had to hide the recipe from my mother-in-law so she would try it because there is a LOT of butter and sugar in it, but hey – usually we dump marshmallows on the top which certainly have plenty of sugar. It uses the traditional can of yams and dresses them up nicely. It tastes a lot like a dessert (remember – how much different than eating marshmallows is this?), and one of my favorite desserts in fact – a pecan pie. YUM. Not perfectly like a pecan pie, but this casserole is sweet enough my husband suggested making this and putting it in a pie crust.

These are definitely sweeter and more rich than the typical yams, but they were a huge hit!!

One recommendation I would have is to try and beat the sweet potatoes with a hand mixer instead of mash them, and then beat in the remaining ingredients for the sweet potato portion. I am sure that releases unpleasant starches or something, but it would be a quicker way to make them a little creamier.

Sweet Potato Casserole with Pecan Crumble
For the sweet potatoes:
  • 3 cups (1 29-ounce can) sweet potatoes, drained
  • ½ cup melted butter
  • ? cup milk
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • 2 beaten eggs
  • pinch of salt
For the topping:
  • 5 tablespoons melted butter
  • ? cup brown sugar
  • ? cup flour
  • 1 cup pecan pieces
  1. Preheat your oven to 350 degrees F.
  2. Mash (or beat) your sweet potatoes and add the next 6 ingredients (through pinch of salt). Mix well and pour into 8x8 pan (or cast iron skillet).
  3. Mix butter, brown sugar, flour and pecans together to make your crumble. Spread over the top of your sweet potatoes.
  4. Bake until the edges of the casserole pull away from the side of the pan and the topping is browned and crunchy, about 25-35 minutes.
  5. Allow to cool for several minutes before serving and enjoy!


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