The classic version of this recipe goes way back. You may have memories of your mother making it or your grandmother. One of the earlier places I saw it published was a 40-year-old cookbook celebrating heritage recipes from Georgia--and that recipe likely had its roots in the "sweet potato pudding" published in the first American cookbook, circa 1796.
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Sweet Potato Casserole
with Brown Sugar and Pecans
To quote Marc after his first forkful, "Oh, yeah!"
The recipe is versatile, as well. You can make the casserole with brown sugar alone or with maple syrup. You can make it with dairy products or non-dairy.
Finally, I have a tip for making the process a snap on Thanksgiving day: Instead of following the traditional recipe of peeling, dicing, boiling, and mashing the sweet potatoes, try simply baking them alongside your turkey.
If you follow my method for baking the sweet potatoes, they'll be just as moist as the boiled version, but with less fuss and cleanup. And (the best reason to do this...) baking the potatoes will help them retain more nutrition and flavor.
Now let's get cookin'!
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the recipe PDF.
For the casserole:
3 - 4 medium to large sweet potatoes (You will use these to
make 3-1/2 cups cooked and mashed sweet potatoes)
1/4 cup light brown sugar*
1/4 cup pure maple syrup*
2 eggs, lightly beaten
1 teaspoon vanilla
1/4 teaspoon table salt
1/4 cup milk (cow’s low-fat milk or dairy-free almond)
4 tablespoons butter melted (or dairy-free margarine, melted)
*To make this recipe without maple syrup, increase the brown sugar to 1/2 cup and reduce the amount of cooked, mashed sweet potatoes by 1/4 cup.
For the topping:
4 Tablespoons butter, melted (or dairy-free margarine, melted)
1/4 cup flour
1/2 cup light brown sugar
Generous pinch of table salt
1 cup pecans, roughly chopped
Step 1 – Easy-bake sweet potatoes (you can either bake these with your turkey or the night before your Thanksgiving meal): Wash the sweet potatoes and leave skins wet. Tap your inner serial killer and stab the taters a few times with a knife to prevent them from exploding in the oven.
A fork will make quick work of the mashing.
You want a nice, even consistency.
Step 3 – Make the casserole topping: Melt the butter (or margarine) in a small saucepan. Remove the pan from heat, add the topping ingredients to the pan, stir well. The mixture should be damp and crumbly. Distribute it evenly over the casserole top.
Bake at 350° F. for about 40 minutes. Casserole will be bubbling when finished and some liquid will appear to be pooling in the topping. Don’t worry. As the dish cools, the liquid will settle back into the casserole and the top will become crusty, crunchy, and delicious. So you'll be all set to...
|Click here to get|
the recipe PDF, and...
~ Cleo Coyle