December 12, 2017

A SWEET POTATO CASSEROLE NOT TO MISS THIS HOLIDAY


who likes marshmallows?!

if you said yes, leave this post immediately...because we are anti-marshmallow around here. (at least when it comes to sweet potatoes.)

i first fell in love with this dish when boise got it's very own ruth's chris restaurant. they have this sweet potato casserole that tastes like dessert and butter and butter and it really is so very yummy. it also leaves you feeling like a fat dog heavy if you take more than a few bites. at least that was my experience after i finished an entire serving...because i'm not a quitter, especially when it comes to cleaning my plate.

fast forward to a few thanksgivings ago...i knew i wanted some to make sweet potatoes, so i looked up a copycat recipe and whipped it up. it was a huge hit...at least i'm assuming so since my 9x13 inch dish was all but licked. that particular time i had cut the added sugar by 1/4...and i personally thought it was still too sweet...albeit delicious.

and so the story goes...each time i've made it since i've continued to cut the sugar (both brown and granulated) by a bit and a bit and a bit more...and this last time was it! it was just the right amount, and now you neeeeed to pin yourself this recipe and insist you bring sweet potato casserole to whatever christmas dinner you're attending...or staying at home...or just whatever.

i think i failed to mention - this recipe is EASY. so very very easy. and no marshmallows. (i think i did mention that.)

• INGREDIENTS LIST •

for the topping
1/4 c brown sugar
1/3 c flour (i used gluten free)
1 cup chopped pecans (i used my food processor to give them a slightly choppy consistency...you don't want them completely pulverized)
1/2 c butter, melted (don't skimp on the butter...never do)

sweet potato mixture
6 medium sized sweet potatoes (give or take, i've added and subtracted...you can't go wrong)
note - i just chop mine into large cubes and boil for about 25 minutes (or until a mashable consistency) and drain.
1/4 (or less) c sugar
1/2 tsp salt
1 tsp vanilla
2 eggs, well beaten
1/4 c butter, melted

INSTRUCTIONS •

1. combine the brown sugar, flour, nuts and butter and mix. don't taste it...you'll want to nibble it until it's gone. just set that aside.

2. preheat your oven to 350┬║

3. take your sweet potatoes and use a hand mixer to get them to their creamy texture. then add...

4. sugar, salt, vanilla, eggs and butter into the large mixing bowl your sweet potatoes are in - in that order. mix that well.

5. transfer your mixture into a buttered baking dish. i think a 9x13 inch dish works well, but i'm sure you could use two 8x8 inch pans or maybe even a large dutch oven type dish. the important part is that it gets heated through thoroughly and evenly.

6. final step! sprinkle the pecan topping evenly on top and place in the oven for 30 minutes. once the baking is finished, allow to sit for another 30 minutes - those potatoes will be hot. enjoy!

don't forget to pin me for later!

2 comments:

  1. I don't see in the recipe for the topping how much brown sugar to use. Can you add that to the recipe please? (Or I am blind, I could be momentarily blinded, it's been known to happen before.

    ReplyDelete
  2. Yum, I'm not a fan of marshmellows + sweet potatoes either.

    ReplyDelete

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