This is a recipe I'm posting primarily for my daughters. This blog is to serve as a universal recipe box for them. Libby loves sweet potato casserole. She is my oldest daughter and shares my love for sweet potatoes. Of course, you know I am going to encourage you to grow your own. They are extremely easy to grow and keep for a very long time. Please do not ever confuse this dish with that crappy version that can be found in the cardboard box aisle of your grocery store. Try this recipe with it's deep fresh flavor and I hope it will become a favorite for you too.
Sweet Potato Casserole
Topping Ingredients
3 tablespoons of softened butter
1 cup brown sugar
1 cup chopped pecans
1 cup flaked coconut
1/3 cup all purpose flour
Base ingredients
3 large sweet potatoes
1/2 cup white sugar
2 eggs
1/4 cup milk
1 tablespoon of orange zest
3 tablespoon butter
1 teaspoon vanilla
1/2 teaspoon salt
Preheat oven to 350 degrees. Wash potatoes and poke holes in them. Roast them on a sheet pan until fork tender. Allow to cool, while you mix up the topping. For the topping, mix together dry and then cut in the butter until crumbly.
When the potatoes are cool enough to handle, remove the skins and mash the potatoes ( I use a hand masher). You should have 3 1/2 cups of potatoes give or take. Stir in white sugar, eggs, milk, zest, butter, vanilla, and salt. Spoon casserole into a greased 7x11 glass pan.
Cover with topping and bake uncovered for 35-40 minutes or until golden crunchy and bubbly.
This recipe is used on holidays. My favorite way of eating a sweet potato is baked, served with butter and a sprinkle of cinnamon.
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| A single serving of the casserole |
Sweet Potato Casserole
Topping Ingredients
3 tablespoons of softened butter
1 cup brown sugar
1 cup chopped pecans
1 cup flaked coconut
1/3 cup all purpose flour
Base ingredients
3 large sweet potatoes
1/2 cup white sugar
2 eggs
1/4 cup milk
1 tablespoon of orange zest
3 tablespoon butter
1 teaspoon vanilla
1/2 teaspoon salt
Preheat oven to 350 degrees. Wash potatoes and poke holes in them. Roast them on a sheet pan until fork tender. Allow to cool, while you mix up the topping. For the topping, mix together dry and then cut in the butter until crumbly.
When the potatoes are cool enough to handle, remove the skins and mash the potatoes ( I use a hand masher). You should have 3 1/2 cups of potatoes give or take. Stir in white sugar, eggs, milk, zest, butter, vanilla, and salt. Spoon casserole into a greased 7x11 glass pan.
Cover with topping and bake uncovered for 35-40 minutes or until golden crunchy and bubbly.
This recipe is used on holidays. My favorite way of eating a sweet potato is baked, served with butter and a sprinkle of cinnamon.
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