OLD-FASHIONED SWEET POTATO CASSEROLE

September 21, 2017

David has been known to even eat just a roasted sweet potato for breakfast. We are pretty big sweet potato (and butternut squash!) people. Almost always we used fresh ones, and my only knock on it is that they are kind of a pain to roast. And microwaving can be cool, but never as good of a texture.

I ventured into canned sweet potatoes. (Or “yams.” I feel more like they should be called “yams” when talking about canned ones.) And I don’t know why I wasn’t reaching for them sooner because I am all about the convenience (no peeling!) and quickness.

A perfect application for canned ones is this thanksgiving and christmas classic – sweet potato casserole. (This crumble topping is unreal.) It calls for 40 ounces canned, which about two pounds if you go the fresh route.

OLD-FASHIONED SWEET POTATO CASSEROLEOLD-FASHIONED SWEET POTATO CASSEROLE
Serves 5 to 6

Sweet Potatoes
40 ounces canned sweet potatoes, drained
6 tablespoons butter, melted
3/4 cup brown sugar
1/4 cup milk
2 eggs
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

Crumble Topping
1/3 cup flour
1/3 cup brown sugar
1/4 teaspoon salt
4 tablespoons butter, melted
Pecans

Preheat oven to 350 degrees. In a bowl, mash sweet potatoes. Stir in butter, sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Transfer mixture to a greased baking dish. In a separate bowl, make topping by stirring together flour, brown sugar, salt, and better. Layer crumble over sweet potatoes. Arrange pecans on top of crumble. Bake for 30 minutes.

OLD-FASHIONED SWEET POTATO CASSEROLE-2

OLD-FASHIONED SWEET POTATO CASSEROLE
 
Author:
Ingredients
  • Sweet Potatoes
  • 40 ounces canned sweet potatoes, drained
  • 6 tablespoons butter, melted
  • ¾ cup brown sugar
  • ¼ cup milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • Crumble Topping
  • ⅓ cup flour
  • ⅓ cup brown sugar
  • ¼ teaspoon salt
  • 4 tablespoons butter, melted
  • Pecans
Instructions
  1. Preheat oven to 350 degrees.
  2. In a bowl, mash sweet potatoes. Stir in butter, sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Transfer mixture to a greased baking dish.
  3. In a separate bowl, make topping by stirring together flour, brown sugar, salt, and better.
  4. Layer crumble over sweet potatoes. Arrange pecans on top of crumble.
  5. Bake for 30 minutes.

 

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Copyright © Rachel Schultz 2017