Friday, November 23, 2012

Holidays Sweet Potato Casserole

I have many treasured childhood memories with unique, fragrant aromas from Mother's kitchen, specially from dinners we had during this time of the year. Distinctive spice scents such as cinnamon, cloves and nutmeg, always provoke a trip to memory lane. The aroma of a sweet potato casserole baking in the oven, along with a pumpkin pie and a pecan pie, is clearly and indication that the holidays are here!

Sweet Potato Casserole

3 cups mashed sweet potato
1 cup sugar
2 eggs, beaten
1/2 cup butter, softened
1/4 cup milk
1 teaspoon vanilla extract


1 cup packed brown sugar
1/3 cup all-purpose flour
1/3 cup butter, melted
1 cup chopped pecans

The size of the cubes does not matter. However, it is important to cut potatoes roughly the same size, this way they will cook evenly.


Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. In a large bowl, mix first six ingredients together. Transfer to a casserole baking dish. For the topping, In medium bowl, combine the brown sugar, pecans and flour. Spread on top of sweet potato mixture. Drizzle melted butter over topping. Bake in the preheated oven 30 minutes.

 ...A little tip, if you have enough time (yes, you can do this the day before and store cooked sweet potatoes in the refrigerator), baked the sweet potatoes as an alternative of boiling them. This simple step brings out their full flavor. It's also a lot easier just to cut the cooked potatoes in half, and scoop out of the middle of each half of potato. No peeling, "I like that." Do not replace other nuts for pecans. It's just not the same!


....... said...

this looks like a delicious dish and perfect this time of year. xx. gigi.

Carlos said...

Yes, it is! We love this dish and yet, we make it only during the holidays. I guess that's why is to special.


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