Sweet Potato Casserole
Sweet Potato Casserole Recipe. Perfect for Thanksgiving or Christmas
This is so my favorite time of year. Not just for the autumn leaves, the colors and the crisp frosty air…the cozy indoors and the foods are also a favorite.
I was reminded of one of the family’s favorite foods, by a phone call from Miranda asking for a recipe, (Enric told her of Mama’s Sweet Potatoes), and she had to learn it.
But before I begin, let’s see what Epicurius has written about the Sweet Potato and the Yam:
So let’s get things straight: A sweet potato is not a yam. A yam is not a sweet potato. And by the way, a sweet potato isn’t even a potato—nor is a yam.
Worlds apart
They’re two different plants. The sweet potato is in the morning glory family, while yams are related to palms and grasses.
And they grow in different parts of the world: yams in Africa, where they originated, and also Southeast Asia, the Caribbean and Central America. Sweet potatoes in the United States, with North Carolina leading the way in production.
After emailing Miranda the recipe, I thought to share on my blog, I hope you try it!
Ingredients:
4 cups mashed sweet potatoes (pour off juice)
1 c. white sugar
1/2 stick of butter (room temperature, softened)
2 t. vanilla
Mix all of that together with potato masher
Spread into a pan, similar to a brownie pan.
In a bowl, mix with a fork the following:
1 cup brown sugar
1/2 c. flour
1/3 c. butter (softened)
1 c. chopped pecans.
Sprinkle that on the potato mixture in pan, bake at 325° for 40 minutes, covered. Uncover the last 20 minutes and WATCH that it doesn’t become too brown.
