Thanksgiving has always been one of my favorite holidays. It’s a day that revolves around family and food; a time to think about all the blessings in our lives and to remember all the things for which we are thankful. The menu that gets served for Thanksgiving dinner is pretty traditional. Although I like to get creative, Thanksgiving is not the time when I want to have dishes on the table that contain unrecognizable ingredients.
Sweet potato generally is not a vegetable that my family serves, although once in a while we do have a small bowl of them mashed. This year however, I am making a baked casserole in the Southern tradition. I auditioned it in advance to see how it would come out before springing it on my family. It passed the test big time!! Mr. D. pronounced it “fantastic”. This is not the usual sweet potato casserole with marshmallows melted and toasty on top. This one has a crumb topping with pecans in it. It is so yummy, I would be happy eating it for dessert. I think this dish is about to become one of our new traditions…..
Please note: in the pictures that follow, the quantities you see are reduced from the recipe as I made a smaller version using only 2 large sweet potatoes.
SWEET POTATO CASSEROLE
Yield: Serves 12
- 4 pounds sweet potatoes (about 4 – 5 large), peeled and cut into 1-inch cubes.
- 1/2 cup white sugar
- 4 eggs, beaten
- 1 1/2 tsp. salt
- 6 tablespoons butter, softened
- 1 cup milk
- 1 tsp. vanilla extract
- 1/2 cup packed brown sugar
- 1/3 cup flour
- 1/2 cup chopped pecans
1. Put sweet potatoes in a large saucepan with water to cover. Bring to a boil, and cook over medium heat until tender, about 25 minutes. Drain and mash with a potato masher. Add 4 Tablespoons butter to hot potatoes and allow it to melt while you prepare the egg mixture.
2. Preheat oven to 350*F. Coat a 13 x 9-inch baking dish ( or similar size) with cooking spray and set aside.
3. In a large bowl, mix together white sugar, eggs, salt, milk, and vanilla until smooth.
Add to mashed sweet potatoes and stir well to blend smooth.
Pour sweet potato mixture into prepared baking dish.
4. In a small bowl, mix brown sugar and flour. Add remaining 2 tablespoons butter and cut in with a pastry cutter or two knives until mixture looks like coarse sand. Stir in pecan pieces.
Sprinkle over sweet potato mixture.
Note: if you are making this ahead, cover it with foil and put in the fridge at this point. Then uncover it, put it in the oven, and bake it on Thanksgiving day. Or you can bake it in advance and just reheat it when you want to serve it.
5. Bake for 45 – 50 minutes, or until mixture is heated through and topping is lightly browned.
SOURCE: All Recipes Magazine
I work for Twin Pines Landscaping, and we are putting together a bunch of our favorite Thanksgiving recipes featuring veggies to share on our social media accounts! With your permission, we’d love to share your picture and link to the recipe here on your blog! Let us know what you think!
Thanks, and Happy Almost Thanksgiving!
Ashley DiFranza and The Twin Pines Landscaping Team
Hi Ashley, thanks so much for liking my recipe. I would be happy to have you share it with your customers. Hope you have a wonderful Thanksgiving.
Oh my! Y’know, you mentioned turning this into a dessert… The only thing you’re missing for a (Fruit) Crisp/Crumble is some cinnamon in your topping; )
Hm,m… Trying to imagine this… Would cinnamon work with Sweet Potato, or perhaps a little Nutmeg or Cloves (if you have a Ham) instead? Or even some straight-up Pumpkin Spice?
Regardless, as a savoury dish, this recipe sounds amazing as it is!
I’m sure there are lots of possibilities for variations here. Sweet potato, like pumpkin, cozies up to different seasonings…all of them so good!!