Sweet Potato Casserole

With all the savoury products being offered for Thanksgiving sides, you’re definitely in need of a sweet side dish that’s bound to spice up your plate even more, with a few spices that more on the sweet side of life.

I’m talking about Sweet Potato Casserole. Now, I’m using Jamaican sweet potatoes which tend to be more brown than orange than American sweet potatoes, but they taste the same and are just as delicious (I won’t even be biased here and insert that they taste even better 😉 ).

Sweet Potato Casserole by definition encompasses what you would expect from any casserole; a deep dish meal that is usually a side, more than likely creamy, and also normally a favourite of all of the sides. Next to stuffing, this is my favourite Thanksgiving side dish. With ingredients like sweet potatoes, maple syrup and heavy cream you’re bound to end up with a dish that’s sweet enough to be a dessert but perfectly acceptable alongside dessert! The brown sugar pecan topping is the winner for this Sweet Potato Casserole though; it provides a crunch to all of the mashed sweet potatoes and seems to tie in the entire dish. I took a piece as soon as it was finished, as yes, burned myself, but the colour really develops after it has been properly cooled, and whether this is eaten cold or hot it will always be a pleaser in my books. The spices involved such as cinnamon and nutmeg are also greatly important; we tend to think that spices don’t add much to meals but these add a burst of flavour, especially if you add cinnamon to the pecan topping.

This meal also did not last long in my household; it seems we are very favourable of Thanksgiving dishes! This is something I could make all year long alongside dishes with as green beans (which I am finally going to take the step to make in an attempt to like them) or other more subtle dishes. Whether you’re using Jamaican sweet potatoes or American the colour it will add a great contrast to the other dishes for your dinner, since the dish itself contains two contrasting textures.  If you have extra time you can always roast the potatoes from the day before to save on time for the actual day of Thanksgiving, since the roasting does time up quite a bit of time.

Sweet Potato Casserole with Brown Sugar Pecan Topping

Preparation 40 min Cook Time 30 min Serves 10     adjust servings

Ingredients

  • 2 pounds sweet potatoes, peeled and cut into 1 inch cubes
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1/4 cup milk (or cream)
  • 2 eggs
  • 1/4 cup butter, room temperature
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 3 tablespoons butter, melted
  • 1/2 cup pecans, coarsely chopped

Instructions

  1. Boil the sweet potatoes in water until tender, about 20-30 minutes, drain and mash.
  2. Mix in the sugar, maple syrup, milk, eggs, butter, cinnamon, vanilla and salt and pour the mixture into a baking dish.
  3. Mix the brown sugar, flour butter and pecans until it forms crumbs and sprinkle it on top of the sweet potatoes.
  4. Bake in a preheated 375F until golden brown on top, about 30 minutes.

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2 comments

  1. Samantha J says:

    Yummmmm!!!! I want to try Jamaican Sweet Potatoes; do they taste different from American ones?

in the kitchen everyday

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