Countdown to Thanksgiving- Pecan Topped Sweet Potato Casserole

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Pecan Topped Sweet Potato Casserole

Thanksgiving is a holiday of delusion. We don’t even consider calculating the calories we eat. We pretend not to know how many cubes of butter we personally consume. And we allow ourselves to believe that pecan topped sweet potato casserole counts as a vegetable.

“Um, pass me some more of those sweet potatoes. I need to eat more vegetables to keep this meal healthy.”

Right.

Sweet potatoes at their finest. No marshmallows here. It’s one of my favorite Thanksgiving dishes. Creamy sweet potatoes topped with a crunchy sweet pecan topping.

Before I actually made this for myself, I did consider it a vegetable and therefore healthy. Then one year I was assigned to make it and I realized it’s basically a pie without the crust. (Which is right up my alley.)

 

Pecan Topped Sweet Potato Casserole

This is a great dish to make the day before Thanksgiving. It is basically a custard. That means that you must remove it while the middle is still quite jiggly (otherwise it will be overcooked.) Since it must cool before you can serve it, it just makes sense to make it ahead of time. You can warm it up for a few minutes in the oven before you serve it.

Seriously. This is good stuff.

I’m quite happy to keep deluding myself. ‘Cause I love Thanksgiving!

Countdown to Thanksgiving- Pecan Topped Sweet Potato Casserole

Prep Time: 30 minutes

Cook Time: 27 minutes

Yield: About 4 cups

Serving Size: Serves 8

Countdown to Thanksgiving- Pecan Topped Sweet Potato Casserole

Ingredients

  • 3 cups cooked mashed sweet potatoes (about 3 large sweet potatoes)
  • scant 1 cup sugar
  • 1/4 cup butter, melted
  • 2 eggs, well beaten
  • 1 teaspoon vanilla extract
  • 1/3 cup evaporated milk
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 2 1/2 tablespoons butter, melted
  • 1/2 cup pecan pieces, or roughly chopped pecans

Instructions

  1. To cook sweet potatoes, either bake and scoop out the middles, or peel and cut them into chunks and boil until tender.
  2. In a large bowl combine sweet potatoes, sugar, 1/4 cup butter, eggs, vanilla and evaporated milk. Stir until everything is well combined and you can no longer seen individual ingredients.
  3. Pour into a casserole dish with at least a 4 cup capacity.
  4. In a small bowl mix together the remaining ingredients.
  5. Sprinkle evenly over the surface of the sweet potato mixture.
  6. Bake at 350 for 25-30 minutes or until the topping is crisp. The middle should still be jiggly when you remove it from the oven. It will set as it cools.
http://eatthinkbemerry.com/2014/11/pecan-topped-sweet-potato-casserole/

Recipe Source: Junior League of Salt Lake Cookbook

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