Showing posts with label Sweet Potato Casserole. Show all posts
Showing posts with label Sweet Potato Casserole. Show all posts

Tuesday, November 11, 2014

Sweet Potato Casserole with Pecan Topping - Get the Classic #Thanksgiving Side Dish Recipe and a Lighter Version from author Cleo Coyle

This fabulous side dish recipe of buttery sweet potatoes and crunchy nut topping is a Thanksgiving tradition for many American families. With the countdown now on for the big feast, I'm happy to make it the subject of my post today...

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.

Pam Fulk, a longtime follower of this blog, happily shared the same recipe with me a few years back. She tells me she gets raves every time she makes it. And if you've been making it for your family, you probably get raves, too. 

To download the classic version 
of this recipe, click here
* * * * *

Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.
Cleo Coyle's (Lighter)
Sweet Potato Casserole
with Brown Sugar and Pecans

I started with the classic casserole in the recipe above, cut an entire stick of butter, some of the sugar, and a small amount of flour. The results? I didn't miss them and neither did my husband, who is never coy about his opinion on good eats. 

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'!

To download this recipe
in a free PDF document
that you can print,
share, or save,
click here.
Click here to get
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.

Wrap the sweet potatoes tightly in aluminum foil and bake them in a well-preheated 350 degree F. oven for 90 minutes. Remove them from the oven, but do not unwrap! Allow them to cool in their foil cocoons for 30 minutes. This will keep them nice and moist. Now open and slice each potato in half.

As shown above, scoop out the still-warm flesh, 
which is now very close to pre-mashed for you.

A fork will make quick work of the mashing. 
See the photos above and below.
You want a nice, even consistency. 

Step 2 – Assemble the casserole: Measure out 3-1/2 cups of the cooked and mashed sweet potatoes and combine them with the rest of the casserole ingredients. Stir well. Pour into a well-buttered casserole dish (1-1/2 to 2 quarts in size). The dish you see below is 1-1/2 quarts.

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...

Eat with Thanksgiving joy!

~ Cleo Coyle
New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
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Tuesday, November 23, 2010

Sweet Potato Casserole and a big Thank You from Cleo Coyle

SWEET NEWS! I can't believe it, but my little Coffeehouse Mystery reprint, Holiday Grind, has once again made the Top-20 bestsellers list of all mass market paperbacks at Barnes and Noble stores across the country! Three weeks running! YES!

Thankful is such an important word this week, and I am incredibly thankful to all of you who have supported this book--readers, reviewers, bloggers, including (and especially) my fellow mystery writing cooks. Sending love, blessings, and heartfelt thanks your way.

And now for today's tasty post...

This blog post was chosen by Foodbuzz, a wonderful international community of foodie bloggers, as one of their Top-9 Picks for Thanksgiving Day 2010. Thank you, Foodbuzz!

Still looking for a delicious side dish for Thursday? Look no more. "Sweet Potato Casserole is what I'm asked to bring time and time again," wrote Pam Bigham Fulk in her comment on my Mashed Potato Makeover post last week. "I never come home with leftovers! Enjoy!"

Cleo Coyle, who believes
every cat should have
3 names, is author of the
Coffeehouse Mysteries.
Thank you to Pam for sharing this classic, comfort food recipe. With so many of you commenting that your favorite Thanksgiving side dish was sweet potatoes (no marshmallows!), I just couldn't resist making and photographing this one for today's post.

So here we go: Pam Fulk's Sweet Potato Casserole recipe (no marshmallows!)...with a little help from my cat Spunky (aka "Otis" aka "Otis Spunkmeyer" because every cat should have at least three names).



Thanks to Pam Fulk for sharing
her foodie love of this classic...


3 cups mashed sweet potatoes (see Cleo’s note)
1 cup brown sugar  
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter (1 stick)


1/2 cup brown sugar 
1/3 cup flour
1/2 cup melted butter (1 stick)
1 cup chopped pecans

Cleo Coyle's Note #1: Now you know freshly boiled and mashed sweet potatoes are going to taste much better than canned. Simply peel 3 medium sweet potatoes (between 1-1/2 to 2 pounds in total weight).

Slice them up and throw them into water that's been brought to a rolling boil. Cook them 20 minutes, uncovered in the boiling water. Drain well and mash. Do it the night before, store in the fridge, and you're all set to throw together this casserole on Thanksgiving day.

Mashing fresh potatoes always tastes better than canned. And you get a free session of primal smashing therapy--just before the in-laws arrive! Priceless. 

Casserole Preparation:

Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. (In my photos below, I used a 1-1/2 quart dish). Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.

Cleo's note #2: This is one delicious casserole. Thank you, Pam! Only one small note of warning here. With the amount of butter and sugar in this baby, this is also one very rich casserole. But, hey, it's once a year, right?

Still, I think this casserole would taste just as good with the amount of butter reduced. Next time I make it, I'm going to reduce the butter by half, cutting it back to 1/4 cup each in the potatoes and topping. (1/4 cup = 1/2 stick so that would be a total of one stick of butter for the entire recipe instead of two.)

With thanks again to Pam,
I present my photos of her recipe...

Sweet Potato Casserole -
unbaked in 1-1/2 quart casserole dish...

Still unbaked with brown sugar
(I used dark brown) and
pecan topping added...

Baked and cooling casserole
on Cleo's back porch...

"Spunky? Are you going to help me
taste this? Where are you, Spunky?"

It appears Spunky is busy
chasing falling leaves.
Looks like we're on our own.
That's okay. More casserole
for you and me! Dig in!


Eat with joy!

Cleo's cat Spunky.
(Still holding out for turkey.)

~ Cleo Coyle, author of
The Coffeehouse Mysteries 

A Coffeehouse Mystery

The TOP-9 national
mystery bestseller in 
hardcover is now a 
TOP-4 national mystery
bestseller in paperback!

To get more of my recipes, sign up to win free coffee, and learn about my Coffeehouse Mysteries, visit my *virtual* coffeehouse at:


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“Some of the most vibrant characters I've ever read. Coyle also is a master of misdirection and red herrings. I challenge any reader to figure out whodunit before Coyle reveals all.”
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