Sweet Potato Casserole…

I hope everyone had a great thanksgiving.  I slaved in the kitchen all day to finish with a great meal.  My Texas Longhorns lost, ending a terribly disappointing season, but hopefully the food would brighten my night up.  And it did, tremendously.  I smoked and roasted a turkey, made gravy from that, a sweet potato casserole, cooked some kale, and made a pumpkin pie from scratch.  The next few posts will sum up each thing I made.  For today, it’s the casserole.

Sweet potato or yam; what’s the difference? Well, even though we use the terms interchangeably, they are different things.  Sweet potatoes are the tan skinned potatoes with yellowish (or purple for Okinawan) flesh.  The red skinned, orange fleshed potatoes are also sweet potatoes.  So what the hell is a yam? It’s bark-colored skin looks rather unappetizing, and the flesh is white or reddish, depending on variety.  Apparently, they are not as common in US stores.  You may be able to find real yams in a Latin grocery store. So, I bought the dark skinned Garnet yams, which are technically sweet potatoes.  That’ll confuse you for the holidays.

There are many recipes for this online.  You’ll see many say to boil, steam, roast, whatever the potatoes.  PLEASE roast them!!! You don’t get the caramelized, sweet flavor from boiled potatoes.  Place them in the oven and roast until soft in the middle.  It took a while for me because I bought sweet potatoes on steroids.  They were bigger than my arm in some cases.

After you roast them, the preparation is really easy.  Just mix, top with nut streusel, then bake.  It leaves you a lot of time to stress about every other menu item!

Sweet Potato Casserole

4 cups sweet potato, mashed
1/4 c white sugar
2 eggs, beaten
1/2 t salt
4 T butter, melted
1/2 cup evaporated milk
1 t vanilla extract

2 t cinnamon
1/2 c brown sugar
2/3 c flour
6 T butter, softened
1 c chopped pecans
1/2 t ground cloves
1/2 t ground nutmeg

Place sweet potatoes on rack in 375F oven for 1 1/2 hours.  If your potatoes are skinner, you may be done at 1 hour. Take them out to rest for a few minutes, then peel the skin off.

Lower oven to 325F. In a large bowl, mix potatoes, sugar, eggs, salt, butter, milk, and vanilla. Mix well until smooth. Pour in a 9 x 13 baking dish (I prefer glass).

In a smaller bowl, mix the brown sugar, cloves, nutmeg, cinnamon, and flour.  Add the butter and mix with fingers or fork until mixture is crumbly and coarse.  Mix in pecans and sprinkle over the potato mixture.  Bake 30 minutes or until topping is browned.


28 Responses

  1. […] smoking my turkey as always, since that’s my go-to way that has never failed. I’ll have sweet potato casserole as well.  I’ll cook up some Brussels sprouts with bacon and some garlic spinach. […]

  2. This just looks yum yum YAM GOOD! I’m gonna try to make it,,,,, wish me luck,,,, Thanks !!!! eeeeads I just hope mine comes out looking as good as your post…… Happy Turkey Day everyone!

  3. Great for the holidays!

  4. Please like this

  5. This will be in my table for thanksgiving

  6. yummy

  7. Thank you for sharing. I shall make it for Thanksgiving and Christmas. It will be a new recipe added to my menu. Happy Holidays.”

  8. I tried this at a local restaurant and liked it I want to cook it thanksgiving

  9. I want to try this

  10. Sweet Potato Casserole

  11. Looks Amazing !

  12. Thank for the sweet potato casserole

  13. Sweet potato casserole

  14. Looks so good

  15. FYI – South Louisiana has an abundance of yams. In fact, my community, Sunset, is well-known for the best yams anywhere! Thanks for the recipe – it looks wonderful and I plan to prepare it for Christmas.

  16. Yummy.

  17. Sweet potato

  18. Try this

  19. Looks good. I’m going to try it and see how my family like it.

  20. I’m definitely going to try this soon! Thanks for sharing!! Happy Holidays!

  21. […] Click here for directions […]

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