I can't quite begin to describe how much I love sweet potatoes. The deliciousness of them, their beautiful color, the myriad wonderful ways in which they can be savored - ah, how I adore them! I really ought to spend more time making them than just on Thanksgiving, but when I am content to eat Kraft macaroni and cheese in the pan I cooked it in while sitting on the couch in the evening, you can see why the culinary arts are appreciated but not often enough employed at my house.
This year, Kenny begged me to make the sweet potato recipe that my mom had made last Christmas, which he declared was even better than the one I always make. At first I pretended to be miffed at the slight to my recipe, but once I received the interloper recipe from Mom, my tummy has been growling for her sweet potato concoction and none else!
It's a totally different way to do sweet potatoes than I have ever seen before, so I am going to share it with you, my beloved readers (so pretty much Megan and Mom, and that kind of kills the point, now doesn't it?). A brilliant and delicious Thanksgiving dinner to you all!
Sweet Potato Casserole
Potatoes:
2 1/4 pounds sweet potatoes, peeled and chopped
1 cup half-and-half
3/4 cup packed brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
Cooking spray
Topping:
1 1/2 cups mini marshmallows
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon salt
2 tablespoons chilled butter, cut into small pieces
1/2 cup chopped pecans, toasted
1. Preheat oven to 375 degrees.
2. Place sweet potatoes in a Dutch oven, cover with water, and bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly.
3. Place sweet potatoes in a large bowl. Add half-and-half and 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray.
4. To prepare topping, sprinkle mini marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or two knives until mixture resembles course meal. Stir in pecans and sprinkle the mixture over the potatoes and marshmallows. Bake at 375 degrees for 30 minutes or until golden brown.
2 comments:
I am totally going to make those this year. They sound delish! And, I read your blog too ... so add me to the list ;)
i use to hate sweet potatoes as a kid. i started liking them around 21, my sis in law made some really good ones that made me change my mind!
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