Sweet Potato Casserole

 Our supper club had a pot luck Thanksgiving last night.  Each couple brought a dish and it turned into quite a feast.  We did this last year and it was so much, we decided to do it again.  There was ham, turkey, gravy, dressing, squash casserole, sweet and sour green beans, rolls and homemade pumpkin pie.

My assignment was sweet potato casserole.  I found a recipe in Cooking Light (November 2008) for a lightened up version of this Thanksgiving staple and thought this would be the perfect time to try it.  This makes a mess, but is pretty easy and fast!  Serve this next week and you’ll be the new family hero.  It’s kind of a stretch to categorize these as ‘veggies’, but whatever. 

Sweet Potato Casserole

Potatoes

  • 2 pounds sweet potatoes, peeled and chopped
  • 3/4 cup granulated sugar
  • 1/4 cup evaporated low-fat milk
  • 3 tbsp butter, melted
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • cooking spray

Topping:

  • 1/5 ounces of all-purpose flour (about 1/3 cup)
  • 2/3 cup packed brown sugar
  • 1/8 teapsoon salt
  • 2 tbsp melted butter
  • 1/2 cup chopped pecans

Preheat oven to 350.  To prepare potatoes, place chopped potatoes in a Dutch oven; cover with water.  Bring to a boil.  Reduce heat, and simmer for 20 minutes or until tender and drain.  Let cool 5 minutes.

Place potatoes in a large mixing bowl, add granulated sugar, evaporated milk, 3 tbsp melted butter, 1/2 teaspoon salt, and vanilla.  Beat on medium speed until smooth.  Add eggs, one at a time, beat well.  Coat a 13 x 9 baking dish with cooking spray, then pour the potato mixture into the dish and use a spatula to even out through the dish.

To prepare topping, lightly spoon flour into a dry measuring cup and level with a knife.  Combine flour, brown sugar, 1/8 teaspoon salt; stir with a whisk.  Stir in 2 tbsp melted butter.  Whisk together until evenly wet and the mixture has made a crumble of sorts.  Using your hands sprinkle the topping evenly over the potatoes; arrange pecans evenly on top.  Bake at 350 for 25 minutes or until bubbly. 

Take casserole out of oven and then turn on broiler.   Put casserole back in on the top rack and broil for 45 seconds.  This will toast the pecans a bit and let them release their nutty flavor.  This is important — don’t broil past a minute.  The nuts will burn.

Let stand 10 minutes before serving.

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