Sweet Potato Casserole
Just in time for Thanksgiving, I thought I would share this recipe.
If you can get your hands on good sweet potatoes, you don’t need to add all that sugar. Baking your sweet potatoes allows their natural sugars to caramelize and naturally gives the potataoes a wonderful flavor. Because I live in the south, we put pecans on everything. When my sister’s kids were little, we had a “grown up” nut covered dish and a “kid” marshmallow dish. Choose your adventure.
4 sweet potatoes
⅔ cup coconut sugar
2 tsp vanilla extract
1 tsp cinnamon
¼ cup cream or whole milk
4 TBS butter
2 eggs, beaten
Chopped pecans
2 TBS butter
3 TBS maple syrup
Preheat your oven to 400 degrees. Poke holes in potatoes. Wrap them in foil and put in oven for 1 hour or until very soft when squished.
Remove potatoes and let them cool until you can handle. Sometimes I do the first step days in advance and then pull out of fridge the night before for the next part.
Put oven on 350 degrees. Peel the potato skins. Dump your potatoes into mixer bowl. Add coconut sugar, vanilla, cinnamon, milk, and eggs. Turn mixer on low and mix until combined.
Spoon that gooey mess into another (you guessed it) 9x13 Pyrex dish.
Cook for 35 minutes.
I put my pecans with the butter and maple syrup on a parchment lined baking sheet and toast them. When my potatoes are done, I throw the pecans on the top before serving.
