Thanksgiving is almost upon us, and I cannot believe how quickly fall is passing by.
For the holidays, I quite often like to try a new dish to mix things up a bit. A few years ago, I decided to try a Sweet Potato Casserole, even though I am not a fan of sweet potatoes.
I tried the casserole with hesitation. Almost every sweet potato casserole recipe I had seen in the past called for marshmallows, which I am not a fan of on my vegetables. So after scouring the internet, I came across a recipe I thought sounded tasty, and made some modifications to my taste.
So, if you want to try a new casserole this holiday season, give this Sweet Potato Casserole a chance. You will be shocked at how much it tastes like pumpkin pie.
Sweet Potato Casserole:
4 cups cooked/mashed sweet potatoes. (About 6 average sized sweet potatoes or 5 med-large potatoes. Measurement is AFTER mashing. Can substitute canned if you like.)
1/2 cup white sugar (some may prefer brown sugar)
1/2 cup butter (one stick)
1/3 cup evaporated milk
2 eggs beaten
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
For the topping:
1/3 cup butter
1 cup chopped pecans
3/4 cup packed light brown sugar (Can increase to one cup if you want an extra-sweet topping)
1/2 cup all purpose flour
Mix together sweet potatoes, sugar, butter, milk, eggs, vanilla and spices/salt. Spread into a greased 9×13 greased pan/pyrex.
Mix together the topping ingredients and spoon on top of sweet potato mixture. (You can melt the butter for the topping if you like, but if you cut it into the other ingredients instead, it will spread much easier.) The topping will NOT cover every square inch of the sweet potatoes)
Bake at 350 degrees for 40 minutes. Also can be prepared the night before and baked before dinner is served.
If you do bake this, let me know how it turns out. (Unless you hate it. 🙂 )
Also, if anyone has a great butternut squash recipe, let me know. My daughter loves squash and she used to order it at Bill Knapp’s (restaurant) all the time. Then Bill Knapp’s went out of business and I have not been able to replicate their squash recipe.
Have a great Thanksgiving.