I want to share my recipe that I have been making for years at Thanksgiving and Christmas. Lots of people eat my sweet potato casserole as their dessert, as it has a sweet praline topping. Like a lot of my cooking, my recipes are sort of "loosey goosey." That means that you can add or decrease ingredients without affecting the dish too much. Forewarning...this is not entirely healthy even though sweet potatoes are the main ingredient.
On the other hand, I will stick my neck out here and say that it is healthier than a candy bar or cupcake since it has a vegetable base. The recipe is very easy...so please do not be put off my my long recipe. I include every little thing you need to know. This is seriously simple!
This recipe is mostly technique, and you can adjust the amounts depending on how much you want to make. I separated my recipe between two smaller pyrex type dishes...to take to two different places. This makes a huge sweetpotato casserole...so if you want much less just cut down on the sweet potatoes and other ingredients.
Start with 8-9 large sweet potatoes. Scrub clean then pat dry.
Place the dry potatoes in the lined pan. Oil them by rubbing canola oil on the skins.
Put the pan of potatoes into a 400 degree oven. I baked mine for an hour, but the time depends on how fat the potatoes are.
Test by inserting a sharp knife into the center of the potatoes. No resistance...they are done. Otherwise bake for another 15 minutes.
After taking out of the oven wait a few minutes until you can touch the potatoes. Slit the potatoes down the middle and scoop out all of the potatoes and put in a large bowl. Smash and stir them with a fork. No mixer needed.
To the potatoes...
Add 1/4 cup of brown sugar, 1/2 a stick of real butter (cut into several pats,) and a teaspoon of cinnamon. Stir all.
(Midway...you may need to poke and stir the topping a little bit if the brown sugar needs to be stirred into the melting butter.)
Yes, you may have to help this praline topping just a little bit. Just do not burn it. The first time or two that you make this recipe stay close to monitor the topping. It will bubble up and make a candy like top layer.
Rattlebridge Farm, Foodie Friday