Is it a casserole? A souffle? A side item? A desert?
After many, many years of making it, I honestly still don’t know.
All I know is that it’s a recipe from Susan’s Sampler II, a collection from the ladies of the Methodist Church where I was baptized. So you KNOW this is going to be good.
Ingredients for the Casserole:
- 8 to 10 medium sized sweet potatoes (no canned potatoes, people!)
- 1 t. vanilla extract
- 1/2 cup of milk (or enough to achieve desired consistency)
- 1/2 cup of sugar
- 1 stick of butter
- 2 eggs
Ingredients for the Most Amazing Pecan Topping EVER:
- 1/2 cup of light brown sugar
- 10oz bag of half pecans (you’ll need to crush), or a bag of chopped pecans
- 1/3 cup of flour
- 1/3 cup of melted butter
- A hand-held mixer (maybe)
- A big spoon or two (definitely)
- Big mixing bowl
- Smaller mixing bowl
- Casserole dish
Now for the How To and Pretty Pictures:
Step One: First of all, since we’re using real potatoes they will need to be scrubbed, have the ends and other rough spots trimmed, wrapped in tin foil, and put in the oven to bake for 60 minutes.
Step Two: Mash those babies! I take the potatoes out of their tinfoil, toss them into a big bowl, and mash them with the skin on. It helps give them texture and rumor has it the skin is healthy.
Step Three: Mix in the vanilla extrat, milk, sugar, stick of butter, and two eggs. Take a hand-mixer and on the lowest setting, bled the ingredients with the mashed sweet potatoes. (Confession: You can totally just use a big spoon to mix everything if you don’t mind larger pieces of skin in the dish.)
Step Four: Coat a casserole dish in olive oil or your lubricant of choice and put your sweet potato mix in.
Step Five: If you were able to find crushed pecans then you can skip this step. But if, like me, you got stuck buying a bag of regular half pecans… well… recruit a man with a hammer and tell him to do his best Hulk impersonation.
Step Six: Mix your crushed pecans with the melted butter, flour, and light brown sugar until it’s an awesome, dark brown. Feel free to sample it, because yes… it’s going to be a candy crust…
Step Seven: Pour your crushed pecan mixture onto the mashed potatoes in your casserole dish and pat them down nice and tight.
Step Eight: Put the dish back in the oven – uncovered – for 25 minutes.
Step Nine: Remove from the oven, let it cool, and NOM!
That’s it! Your tummy should be full, your house should smell delish, and don’t blame me if your family demands this every Thanksgiving.
Bonus: This is such a sweet side dish that you might not need desert afterward.
Disclaimer: I am not responsible for diabetic coma’s that may result from this, my Thanksgiving staple.