Friday, December 9, 2011

Sweet Potato Casserole with Pecan Topping

There's not much I
can say about sweet
potato casserole...

...that Flula hasn't already
said (way more expressively
than I ever could have). He
really has a way of capturing my
intensive love and raw emotion:

video: Sweet Potato Casserole (SPC 4 Life) by Flula       

Yield: 12 servings

8 medium sweet potatoes, cut into large chunks
1 stick unsalted butter, cut into pieces and softened to room temperature
1 1/2 cups light brown sugar or maple sugar
1 1/4 teaspoons salt
1/2 teaspoon ground cardamom
1 cup milk
8 eggs, beaten
1 teaspoon vanilla extract

maple-pecan topping:
1/2 cup brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
3/4 cup chopped pecans

Preheat oven to 325° F.  
1.      Put sweet potatoes in a large pot with water to cover. Bring to a boil; lower heat to a simmer and cook until tender.  Drain and mash.
2.      In a large bowl, mix together mashed sweet potatoes, butter and maple sugar until thoroughly combined. Add salt, cardamom, milk, eggs and vanilla. Mix until smooth. Taste and adjust seasonings if needed.  Transfer to a 9 x 13-inch baking dish.
3.      In a medium bowl, combine the maple sugar and flour. Using your fingers, mix in the butter until the mixture looks like crumbs. Mix in the pecans. Sprinkle topping over the sweet potatoes.
4.      Bake for 30 minutes or until heated through and golden brown.

adapted from by Tina B.
sweet potatoes
peeling a sweet potato
slicing a sweet potato
boiling sweet potatoes
adding the butter and maple sugar
(I don't use a separate bowl, I just use the same pot.)
adding salt, cardamom, milk, eggs and vanilla
all mixed
spreading in the casserole dish
making the pecan topping
baked and sweet

I looove the crunchy pecan won't miss
the marshmallows (I can't speak for the kids though).

No comments:

Post a Comment