SWEET POTATO CASSEROLE-THANKSGIVING
The sweet potato recipe this morning reminded me of this version, a holiday favorite at our house. You can use yams or sweet potatoes. The casserole can be made ahead up to the point of adding the topping and refrigerated until baking time. Makes things a little less hectic when preparing the holiday meal. Good with ham as well for Christmas. Holiday Sweet Potatoes 6 pounds sweet potatoes 3 eggs 1/2 c. sugar 1/2 c. butter, melted 1/2 c. whipping cream 2 tbl. bourbon 1 tsp. vanilla extract Pecan topping: 1/2 c. butter, melted 1 c. chopped pecans 1 c. brown sugar 1c. flour Whole pecans Preheat oven to 375 degrees. Bake sweet potatoes on an oven rack for 45 minutes, or until soft. [10 minutes in the microwave before putting in to bake in oven speeds this up considerably]. Reduce oven temperature to 350 degrees (325 for glass dish). Butter a shallow 2 quart casserole [I used 9x13 glass]. Halve and scoop out pulp. Mash pulp [I used mixer], then add eggs, sugar, butter, cream, bourbon and vanilla. Stir well to combine (can use mixer). Pour into prepared casserole. Sprinkle with topping, decorate top with whole pecans. Bake casserole, uncovered, 40 minutes, or until heated through and top is lightly browned. To prepare topping: combine all ingredients (except whole pecans). _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
