Friday, November 17, 2017
Sweet Potato Casserole (a re-post)
I never was a fan of sweet potatoes, even at Thanksgiving when covered in brown sugar and marshmallows. Then, my friend Pam brought this recipe to a church Thanksgiving dinner and I was won over by the deliciously sweet flavor of this dish. It technically is a side-dish, however, it could easily pass for a dessert. And tastes very similar to pumpkin pie. The crunchy topping texture is a nice contrast to the smooth texture of the potatoes. I've made it for many years now, and it always a hit when I take it to potlucks.
Prepare for rave reviews!
YOU WILL NEED:
2- 16 oz. cans sweet potatoes (drained)
1 1/4 cups sugar
3/4 stick melted butter
1 cup milk
1/2 tsp. nutmeg
1/2 tsp. cinnamon
3/4 cup crushed cornflakes
1/2 cup brown sugar
1/2 cup. chopped pecans
3/4 stick butter, melted
In lg. bowl mash potatoes with mixer. Add remaining ingredients, Excluding topping. Mix well. Pour into 8 x 11 baking dish sprayed with Pam. Bake at 350 degrees for 30 minutes (up to 45 min.) or until a dull sheen forms on top. My oven actually takes much longer than 30 minutes.. Just keep checking. It needs to be somewhat firm. Mix topping ingredients all together. Spread evenly over top. Return to oven for 5- 10 min.
Let set a few minutes before serving.
If you need to prepare a larger quantity, just make another 8x11 dish - as doubling the recipe did not work well for me in a 9X13" pan. It took forever for the center to set up.
People who live the most fulfilling lives are the ones who are always rejoicing at what they have.
-- Richard Carlson