November 17, 2015

My Sweet Potato Casserole

I know that you all are preparing for your Christmas dinner and are up to your elbows in things but, I want to share "my" sweet potato casserole with you. You might want this on your table.

I know that there are many sweet potato casseroles out there, but wait until you taste this one and you will know why I am suggesting that you try making mine. I have years of "yums" from extended family. 

You may want to make a practice dish (just for you)  and then be ready to make this for one of your holiday dinners. (It is like eating pie, but with healthy sweet potatoes. ha.) 

I am not sure if sweet potato casserole is a "southern" recipe or not, but some version of sweet potato casserole has been on our Thanksgiving table since I married my hubby.

My mother-in-law was a wonderful southern cook...and she made sweet potatoes with the little marshmallows on top. 

Well, after she passed I started working on my own version of sweet potato casserole.

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 please do not be put off by my long discourse.  I include every little thing you need to know. But this is seriously simple!

Sheila's Sweet Potato Casserole

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 take to two different places. 

This makes a huge sweet potato if you want much less just cut down on the number of sweet potatoes and other ingredients.

  • 8-9 large sweet potatoes (baked)
  • 1 and 1/2 sticks of butter
  • 1 cup of light brown sugar
  • 1 teaspoon of cinnamon
  • 1 large bag/ abt. 2 cups of chopped or whole pecans. (I have used both, so your choice.)
  • 2 tablespoons of canola oil for rubbing potato skins prior to baking

Start with 8-9 large sweet potatoes. 
Scrub clean then pat dry.
Line a large baking pan or roaster with parchment paper. (This is just to help with the cleanup.) 

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 the potatoes out of the oven wait a few minutes until you can touch them. Slit them down the middle and scoop out all of the potatoes and put in a large bowl. Stir and mash the potatoes.

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.
Spray a large casserole dish with Pam spray. (I used two smaller Pyrex dishes.)
Add the potatoes. Smooth the top. 
Leave enough room to add the topping.

Onto the top of the potatoes: Add... 
  • 2 cups (or more) of pecans. Spread and pat down.
  • Sprinkle about 1 cup more or less of  light brown sugar. Spread and pat down.
  • Take a stick of butter and cut into pieces and place over the top of the brown sugar and pecans. 
  • Put in oven and bake at 400 degrees for abt 30 minutes...being watchful so that you do not burn the topping. ( may need to poke and stir the topping a little bit if the brown sugar needs to be stirred into the melting butter. Keep an eye on the sugar and 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. Yum!

I always get good reviews from those who eat this...or they go back for seconds and do not say a word. Either way...I know that lots of people love this dish. :-)

This dish is sweet because of this yummy begin with a small portion. If you want to avoid too much sugar...scoot the topping over and just get the soft sweet potatoes underneath. Leave that crunchy sweet praline for someone else. ha!

If you have any questions about my recipe...please leave a comment. I will do my best to help you.

I share this recipe every Thanksgiving and Christmas. So, If you already have it, please share with a friend who might like to make it. :-)

Thanks for visiting.


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My Kentucky Living
My Kentucky Living

Hello, I'm Sheila and my house is a giant art project! I enjoy creating an environment where my family can feel safe, secure, and loved. We are empty nesters learning to slow down and enjoy life.

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