Sweet Potato Casserole

By October 25, 2016 Holidays, Recipes, Side Dish 3 Comments
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Is there a highlight to a Thanksgiving Dinner? It’s a tough call but this dish just might do it. My family requests this over and over.  I wouldn’t even think of doing Thanksgiving Dinner without it!

I roast my sweet potatoes in the oven until they are tender, peel, and mash them. I do this because it’s the way I’ve always done it. In reality they can be peeled and simmered on the stove or even pierced and then microwaved. It really doesn’t matter as long as they are soft enough to mash.

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Sweet Potato Casserole
 
Ingredients
Sweet Potato Filling:
  • 2 lbs. of Cooked Sweet Potatoes*, mashed
  • ¼ Cup Dark Brown Sugar, packed – plus more if needed
  • ¼ Cup of White Sugar
  • 4 Tablespoons of butter
  • 1 Cup of heavy Cream
  • 1 Teaspoon of Vanilla Extract
  • ½ Teaspoon of Ground Cinnamon
  • ¼ teaspoon of freshly grated Nutmeg
  • 1 Egg Beaten
  • Salt and freshly ground white pepper to taste.
  • Pecan Topping – see below
Pecan Topping:
  • 1 ½ Cup of chopped Pecans, preferable toasted until brown and fragrant
  • 8 Tablespoons of Butter (1 Stick)
  • ½ Cup of Dark brown Sugar, packed
  • ¼ Cup of Heavy Cream
  • 2 Tablespoons of Bourbon, optional
Instructions
  1. Preheat the oven to 350 degrees.
  2. Place the mashed sweet potatoes in a bowl and add the brown sugar, white sugar, cream, and vanilla, cinnamon, nutmeg and mix well (this is where my hand mixer comes in but you can stir it). Taste, adding salt, white pepper, additional sugar or spices if needed.
  3. Add the egg and mix again until smooth. Pour this into a baking dish (1 ½ - 2 quarts) large enough to hold it and the topping. Smooth the top, then set aside to prepare the topping.
  4. Melt the butter in the microwave. Mix together all of the ingredients in a bowl and spread over the sweet potatoes.
  5. Bake for 20 – 30 minutes until bubbly.
  6. Let the casserole sit for 15- 20 minutes to set before serving.
Notes
* I roast my sweet potatoes in a 400 degree oven on foil lined cookie sheet for 45 minutes to 1 hour until tender, then peel and mash them. This step can be done one day in advance and store the Sweet Potatoes in a plastic bag or airtight container in the refrigerator.
 

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