Thanksgiving, for those of us from the USA, is just a week away and Christmas is right around the corner! I love this season of celebration and good food! Thought I'd share a recipe for another classic holiday side dish that you can consider for your menu at one holiday or the other. There are two camps out there regarding sweet potato casseroles--with marshmallows or without. I never ate this dish as a kid (I was REALLY picky) so I can't actually tell you which one my family makes...I think its the same as this one though--no marshmallows. For me, its a practical thing--to get a marshmallow that doesn't have a flavor or isn't filled with a sugary, gummy jelly, I usually have to buy them at an import store. Without marshmallows, this dish can be made with entirely local ingredients. Last year was actually the first time in all our years out here that we made this dish. In our old city, you couldn't buy orange sweet potatoes, only white ones. I would NOT recommend making this with white sweet potatoes--the consistency just won't work. You need orange! Thanks to Kandy P. for sharing this with me years ago. Hope this is a helpful idea for you this season!
Sweet Potato Casserole
3 cups mashed sweet potato (you can bake, boil, or microwave them)
1 cup sugar
1/2 tsp salt
2 eggs
1/2 cup milk
3 Tbs butter or margarine
1 tsp vanilla
Mix together and pour into a greased casserole dish.
Topping:
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans are my choice, walnuts would be good, too)
3 Tbs butter or margarine, softened
Crumble together with fork or hands. Sprinkle evenly over top os potato mixture. Bake at 350F (180C) for 35 minutes or until center is set.
3 cups mashed sweet potato (you can bake, boil, or microwave them)
1 cup sugar
1/2 tsp salt
2 eggs
1/2 cup milk
3 Tbs butter or margarine
1 tsp vanilla
Mix together and pour into a greased casserole dish.
Topping:
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans are my choice, walnuts would be good, too)
3 Tbs butter or margarine, softened
Crumble together with fork or hands. Sprinkle evenly over top os potato mixture. Bake at 350F (180C) for 35 minutes or until center is set.
If I can find sweet potatos, I have every intention of making this for a thanksgiving party in Prague. Thanks!
ReplyDeleteYum! I just love this dish! :)
ReplyDeleteI've also made it for my nephew with nut allergies by crushing up pretzels very finely in place of the pecans. Surprisingly, it worked fairly well!
My mom used to make this when I was a kid, and I've tried to recreate it wherever I live in the world. I just used the recipe today for a South Asian Thanksgiving. Since we don't have orange sweet potatoes, I used a mixture of the white Asian sweet potatoes and carrots mashed together. Instead of white sugar in the mashed part, I used brown sugar for the color, plus I used walnuts in place of pecans. It turned out just about as close to the real thing as you can get without orange sweet potatoes. There was none left so I'd say it was alright!
ReplyDeleteAwesome! I'd never thought of mixing carrots with the white sweet potatoes! That's a great idea!
ReplyDeleteHi Sara! I learned of your blog when my husband returned from a 6 city trip to your country. At every place, you were the talk of the table!
ReplyDeleteDid you know that marshmallows are really easy to make from scratch?
Blessings to you and your family!
Lesli Cryer
www.tawtieanddobie.blogspot.com
Lesli--I've looked at a recipe or two, but all call for corn syrup. I've done homemade corn syrup recently though, so they are on my radar to try!! Just haven't had the time yet! Thanks for the encouragement!
ReplyDeleteJust tried this with a recipe I found online for homemade marshmallows with no corn syrup. Worked great!
ReplyDelete