Tuesday, November 19, 2013

Sweet Potato Casserole

This sweet potato casserole is a big hit when I serve it for Thanksgiving. The consistency of the potatoes is great...not too runny and not too dense....perfectly light and creamy! The topping is sweet but not overly sweet. This is a perfect side dish for Thanksgiving. Enjoy!

6 medium sweet potatoes
1/2 cup sugar
2 eggs, lightly beaten
1/2 teaspoon sea salt
4 tablespoons butter, softened
1/2 cup milk (I use fat free)
1 teaspoon vanilla extract
1/2 cup light brown sugar
1/3 cup flour
3 tablespoons butter, softened
1/2 cup chopped pecans

  1. Wash sweet potatoes and pierce with a fork. Roast sweet potatoes in a 350 degree for about an hour to an hour and a half...until a fork can be easily inserted in the potato. Allow the sweet potatoes to cool so, they are easier to handle.
  2. Remove skin from sweet potatoes and cut the sweet potatoes into chunks.
  3. With a mixer on medium high speed mix together sweet potatoes, sugar, eggs, sea salt, butter, milk and vanilla.
  4. Spread potato mixture into a casserole dish coated with cooking spray. I used a 12x4x9 oval 2 1/2 quart Corning oval dish.
  5. With a pastry blender, mix together brown sugar, flour, butter and chopped pecans until crumbly.
  6. Sprinkle topping evenly across sweet potato mixture.
  7. Bake at 350 degrees F for 35-45 minutes until temperature reaches 165 degrees F and topping is golden brown.
  • To save time sweet potatoes can be boiled to soften them but....roasting does taste better.
  • I roast the potatoes the day before and store them in the refrigerator until I am ready to make the casserole.