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Sweet Potato Casserole

An Amazing side dish no one can resist. This casserole has a smooth texture that is somewhere between mouse and custard. Plus a sweet crunchy topping.

BLOG POSTINGS > Side Dishes

Sweet Potato Casserole

by zirbirt

I have tried many sweet potato recipes in the past, most involving marshmallows, but I wanted something very different than the rest. So, I started from the idea of a pie filling, then worked toward making it lighter and more velvety. This is the result of that concept.

Sorry, I don't have prep photos, this was from that Barbeque over the weekend, and I simply didn't have my camera available during the cooking process.

Sweet Potato Casserole
6 Sweet Potatoes (peeled and cubed)
1/2 c sugar
3 eggs
6 Tbs butter
2 tsp Vanilla
2 tsp Cinnamon
1/2 tsp Nutmeg
2 cans evaporated milk
salt

Topping
1 cup brown sugar
2/3 cup flour
4 Tbs butter
1 cup pecans

First I put all the sweet potatoes in a large pot and added water until they were covered. I then cooked this on medium high till the potatoes were tender.

I then tossed the potatoes into my stand mixer, with the paddle attachment, and mixed until they were smooth.

I added in my sugar, butter, vanilla, cinnamon, and nutmeg along with 1 tsp of salt. Then mixed until the butter fully melted in, and everything was nice and smooth.

I then added my evaporated milk, and mixed to combine. Then blending on high I added the eggs one at a time.

This went into a 9 X 13 glass pan.

For the topping, I simple put the brown sugar, flour butter, and 1 tsp of cinnamon in a bowl. Then using my fingers, I squeezed the butter into the dry ingredients until everything had a kind of cornmeal consistency. I then put in my pecans and tossed everything together.

I sprinkled the topping onto the casserole. Then stuck the whole thing in a 350 degree oven for about 40 minutes.

Hope you enjoyed this. Thanks!












zirbirt
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