Fall is all about family feasts, falling leaves, pumpkins, frosty mornings, and comfort food. Today I have a recipe for a sweet potato casserole, a fall favourite, that will warm up your insides!! It’s sweet, and almost like a dessert, but makes a perfect side dish for a roast turkey dinner, pork, or beef. If you are like me, and tend to make as much as you can ahead of time, this can be made up (topping and all) a day ahead and refrigerated, and all that is left for mealtime prep is the baking. I prefer this because I don’t like having to do lots of dishes on meal day, and I like to have the mess in my kitchen at a minimum too. It can also be done day of, so whatever is your preference.
Sweet Potatoes
The easy version calls for canned cubed sweet potatoes (or yams), but I have not been able to find those, so I just bought large sweet potatoes, peeled and cubed them, and boiled them until fork tender, drained them, then hit them with an immersion blender to mash. Enjoy this fall favourite!
- Casserole:
- 3 cups mashed sweet potatoes (3 large potatoes cubed, cooked and mashed)
- ½ tsp. Vanilla
- ½ cup butter melted
- 1 cup sugar
- 2 eggs, beaten
- ½ cup milk
- Topping:
- 1 cup brown sugar
- ½ cup flour
- ½ cup butter
- 1 cup chopped pecans
- In a large mixing bowl, beat together the casserole ingredients.
- Pour into a lightly greased casserole dish. Set aside.
- Combine topping ingredients, using a knife to cut butter into the brown sugar and flour, then using a pastry blender until it is crumbly.
- Mix in the nuts.
- Sprinkle topping mixture over casserole.
- At this point, dish can be covered and refrigerated.
- Bake uncovered in a preheated 350 degree (F) oven for 45-50 minutes, until browned and bubbly.
The brown sugar and pecan topping mix is what really makes this side dish stand out. Delicious!
Do you like sweet potatoes? What is your preferred way to prepare them? Leave a comment and let us know.
