December 3, 2013

Tastey Tuesday Recipe: Sweet Potato Casserole

When I think of Sweet Potato Casserole I usually think of Thanksgiving and the fact that I dislike sweet potatoes. I have never been a fan of sweet potatoes and I am not sure why; I guess maybe because of the color and their appearance after they are mashed always grossed me out. Needless to say I don't make a lot of sweet potato recipes but my family loves them and asked that I make a casserole to go with our traditional Thanksgiving meal. Having never made a sweet potato casserole I went on the hunt for a good recipe that had a lot of great reviews and ran across this one on; it had 5 stars with over a 1,000 great reviews raving about it. To my surprise this was AMAZING and I can honestly say that I actually enjoyed eating it so I wanted to share it with y'all because I will definitely be making this again before Thanksgiving rolls around next year! The only thing I added to  this recipe was my Paula Deen seasoning mix that I make at home and a bag of small marshmallow's! I enjoyed the pecans on my casserole but my family didn't so next time I will probably omit those but still use the brown sugar mixture along with my marshmallow topping because it was fantastic! I hope that you try and enjoy this recipe; I also think this is a great recipe for "newbies" who, like me, are on the fence about the whole sweet potato idea!


4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract

Topping Ingredients

1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
1.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.
2.In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
3.In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4.Bake in the preheated oven 30 minutes, or until the topping is lightly brown.




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