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    Sweet Potato Casserole with Brown Sugar


    Source of Recipe


    Author, Cleo Coyle

    Recipe Introduction


    This is a lighter version.

    List of Ingredients




    3 - 4 medium to large sweet potatoes (You will use these to
    make 3-1/2 cups cooked and mashed sweet potatoes)
    1/4 cup light brown sugar*
    1/4 cup pure maple syrup*
    2 eggs, lightly beaten
    1 teaspoon vanilla
    1/4 teaspoon table salt
    1/4 cup milk (cow’s low-fat milk or dairy-free almond)
    4 tablespoons butter melted (or dairy-free margarine, melted)

    *To make this recipe without maple syrup, increase the brown sugar to 1/2 cup and reduce the amount of cooked, mashed sweet potatoes by 1/4 cup.

    For the topping:

    4 Tablespoons butter, melted (or dairy-free margarine, melted)
    1/4 cup flour
    1/2 cup light brown sugar
    Generous pinch of table salt
    1 cup pecans, roughly chopped

    Recipe



    Step 1 – Easy-bake sweet potatoes (you can either bake these with your turkey or the night before your Thanksgiving meal): Wash the sweet potatoes and leave skins wet. Tap your inner serial killer and stab the taters a few times with a knife to prevent them from exploding in the oven.

    Wrap the sweet potatoes tightly in aluminum foil and bake them in a well-preheated 350 degree F. oven for 90 minutes. Remove them from the oven, but do not unwrap! Allow them to cool in their foil cocoons for 30 minutes. This will keep them nice and moist. Now open and slice each potato in half.

    Scoop out the still-warm flesh,
    which is now very close to pre-mashed for you.

    A fork will make quick work of the mashing.
    You want a nice, even consistency.

    Step 2 – Assemble the casserole: Measure out 3-1/2 cups of the cooked and mashed sweet potatoes and combine them with the rest of the casserole ingredients. Stir well. Pour into a well-buttered casserole dish (1-1/2 to 2 quarts in size). The dish you see below is 1-1/2 quarts.

    Step 3 – Make the casserole topping: Melt the butter (or margarine) in a small saucepan. Remove the pan from heat, add the topping ingredients to the pan, stir well. The mixture should be damp and crumbly. Distribute it evenly over the casserole top.

    Bake at 350° F. for about 40 minutes. Casserole will be bubbling when finished and some liquid will appear to be pooling in the topping. Don’t worry. As the dish cools, the liquid will settle back into the casserole and the top will become crusty, crunchy, and delicious.

 

 

 


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