Somewhere along the line, we started calling it a casserole. Scoop the sweet potato flesh into a large bowl and mash it. I think that’s possibly because of the egg in the recipe which gives a bit of a rise or lift to the sweet potatoes. When I was growing up, this recipe was called Sweet Potato Souffle. Ingredients 2 1/2 pounds sweet potatoes 1/2 cup milk 1/3 cup maple syrup 1 large egg 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon. It’s always the perfect dish to accompany the cornbread dressing, baked curried fruit, broccoli casserole, potatoes au gratin, and a beautifully roasted turkey, of course! Sweet potato casserole recipe 5 pounds sweet potatoes, such as garnet or jewel, scrubbed (these are often labeled yams at the market) 1 sticks unsalted. It’s finished off with a pecan streusel topping made of flour, brown sugar, and chopped pecans with just a touch of melted butter. This dish features mounds of mashed sweet potatoes mixed with brown sugar and vanilla. Some folks like theirs topped with marshmallows and some with this pecan and brown sugar mixture. Add the pecans on top and cook for 40-50 minute Last ten minutes put the marshmallows on top. Let stand until cool to touch (about 20 minutes) peel and mash sweet potatoes. Put all of it in a 11x13 buttered casserole dish. Separately mix the dry ingredients (cinnamon, ginger, nutmeg) and then add to the big bowl. After desired smoothness add eggs, sugar, butter, salt.
#Sweet potato casserole recipe skin
Bring to a boil reduce heat, and simmer 15 minutes or until very tender. Remove Sweet potatoe skin and mash in a large bowl. This is essentially the same recipe that my mother has served for years. Place potatoes in a Dutch oven cover with cold water to 2 inches above potatoes.
I was planning my Thanksgiving menu a few days ago and, as usual, it included my classic Southern Sweet Potato Casserole with Pecan Topping. It just wouldn’t be Thanksgiving here without sweet potatoes in some form or fashion and this casserole just happens to be my favorite. Toasted pecans mingle with mini marshmallows atop this make-ahead sweet potato casserole. We may grumble about our situation sometimes, we may look at what others have accomplished with just a tinge of “ wishfulness,” but if we truly look around we’ll find so much for which we should give thanks. It took a bit longer in my oven to crisp - up more like 40 mins, but my oven runs a bit cool.There’s none of the gift buying and giving pressure that there is for Christmas, the decorations are beautiful without being so over the top, and the whole day is all about food! Even more, the idea of setting aside a day on which to just be “thankful” is humbling. Since I was bringing the dish to a potluck, I baked it in the stoneware insert for my crockpot, and then when I arrived I let it keep warm in the crockpot until we were ready. I didn't feel like taking out the food processor, so I used my trusty hand-crank nut chopper (seriously, they're the best for baking with nuts) and then mixed the crust by hand. Add the milk, white sugar, vanilla and almond extracts, 2 tablespoons of butter, eggs, and 1/2 teaspoon. Remove from the oven and cool slightly before serving. Mash the sweet potatoes using a potato masher or a fork. Bake at 350F for 20 to 25 minutes, until the sweet potatoes have set and are no longer loose looking. Combine topping ingredients sprinkle over sweet potato mixture. Top the casserole with the mini marshmallows. In a large bowl, combine first 6 ingredients. The recipe didn't specify if the brown sugar should be packed, so I went with my gut and made those packed 1/4 cups in both places.įor the actual technique, again, I nearly followed the recipe as written (and thank you for writing it in a style that didn't assume all the prep would be done by a sous chef!). Lightly grease a 9×13 casserole dish, and add the sweet potato-egg white mixture to the dish. I did go slightly heavier on the vegan butter (but only by maybe an extra tsp overall) and let the spices and salt all be on the 'heaping' side, and I used almond milk as my non-dairy milk of choice. The only substitution I made was using gluten-free flour (King Arthur's all-purpose) for the crust. The steps for this recipe are so straightforward, your kitchen will soon fill with the gorgeous aroma of sweet potatoes baking in brown sugar and cinnamon A. Ingredients-wise, I didn't need to change much. I've rarely received such utterly glowing compliments for a dish! I'm so pleased with this recipe! I went looking for something that could work with a pile of food restrictions while still feeling decadent for the holidays. This recipe for The Best Sweet Potato Casserole has a velvety sweet potato base and is topped off with a pecan streusel topping.
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