Sunday, November 20, 2011
Sweet potato casserole (a repost)
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. The crunchy topping texture is a nice contrast to the smooth texture of the potatoes. I make it every year now for our table at Thanksgiving, and it always a hit when I take it to potlucks.
Prepare for rave reviews!
YOU WILL NEED:
2 cups mashed sweet potatoes (2 16 oz. cans)
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 x8 baking dish sprayed with Pam. Bake at 350 degrees for 30 minutes or until a dull sheen forms on top. 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 8x8 dish - as doubling the recipe did not work well for me in a 9X13" pan. It took forever for the center to set up.
Have a wonderful holiday.
*Check out more delicious Thanksgiving Dishes on my side bar.
People who live the most fulfilling lives are the ones who are always rejoicing at what they have.
-- Richard Carlson