Saturday, November 7, 2009

A Thanksgiving Classic

While this isn't a typical Mommy Chef recipe, I wanted to share my closely guarded Sweet Potato Casserole recipe with all of you for the upcoming Thanksgiving holiday. It is a sweet and lightly spiced concoction of heavenly sweet potatoes and toasted pecans in lieu of your typical burned marshmallows. When it bakes up, it puffs slightly giving it a souffle-life appearance and texture. Seriously, this is so good, you can skip the pie and offer it as dessert! Just remember to cool for several minutes after it comes out of the oven so you don't light your guests up...literally! Happy Thanksgiving from my family to yours.

Sweet Potato Casserole
3 C. mashed sweet potato(bake, cool and then peel)
1 C. brown sugar
2 eggs, beaten
1 tsp. vanilla
1/2 C. milk
1/2 C. melted butter
1 tsp. cinnamon
1/2 freshly grated nutmeg seed
OR 1 1/2 tsp. pumpkin pie spice

1/2 C. brown sugar
1/3 C. all purpose flour
1/3 C. melted butter
1/2 tsp. cinnamon
1 C. chopped pecans

Preheat oven to 350. In a small bowl, combine the topping ingredients and set aside. Then in a large bowl, combine all of the casserole ingredients and beat until smooth. Pour into a greased casserole dish and top with the nut mixture. Bake for 35-45 minutes until puffed and set and nuts are lightly toastedd. Serves many.