Dec 15, 2011

Sweet Potato Casserole

I realize that you probably think this is the most unappetizing picture I could post of this recipe... it's not. Trust me, I took plenty more that looked even worse. Part of the reasoning behind the yucky looking pics is that we have no more natural evening light. The sun sets way too early in the Pacific Northwest wintertime. But the larger reason is that it's just not an attractive dish! But please believe me when I say that it is the best sweet potato dish you'll ever have! We have swapped this out for my Grandmom's canned yams and marshmallow dish that she served at every holiday. I just gagged thinking about it. And now we serve it with our Thanksgiving Turkey, Easter Ham, and sometimes just for dinner!


5 sweet potatoes
1/4 teaspoon salt
1/4 cup butter - softened
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup white sugar
1/4 cup heavy cream

1/2 cup butter - softened
1/3 cup all-purpose flour
1 1/2 cup packed light brown sugar
1 cup chopped pecans

Preheat oven to 350 degrees. Grease a 9x13 baking dish.
Puncture sweet potatoes with a fork, place on a sheet of foil, and bake 45 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.(You can even do this part the day before.)
In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
In a medium bowl, combine 1/2 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

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