Sweet Potato Casserole – the side like dessert and dessert like side the whole family will demolish this thanksgiving.
there is a small debate whether the recipe is from my mom or lovely aunt Lisa who is also an amazing cook. Maybe we can solve this with a bake off? I’d happily eat all the foods.
Sweet Potato Ingredients
- 3 c, Sweet Potatoes (4-6 potatoes depending on size)
- 1/2 c (4 oz), Evaporated Milk, unsweetened
- 1/3 c, Butter, Unsalted, melted (most sticks of butter will have a mark for 1/3 c on the wrapping)
- 2, Eggs or Egg Replacer Slurry
- 1 tsp, Pure Vanilla Extract
- 1 c, Sugar (Best mix: 1/2 c granulated, 1/2 c light brown)
Sweet Potato Prep
- Heat oven to 400 F.
- Pierce potatoes with fork a few times. Then place on a foil lined baking sheet. (Foil isn’t necessary but helps with clean up.)
- Bake for appx 45 min, until tender, then remove from oven and set aside to cool down.
- Turn oven down to 350 Degrees F.
- Peel skins and discard, then put potato meat into a medium bowl and begin mashing.
- Add melted butter and mix together, then mix in the rest of the items; eggs, evaporated milk, vanilla, and sugar. Whisk or blend until you’ve reached you’re desired texture/smoothness.
- Put mixture in 9 x 13 baking dish and set aside to make topping.
- (Making this ahead a day or two can help manage kitchen time during the holidays, if you have a strenuous schedule. Even just mixing the sweet potatoes and storing them in a bowl or freezing to be thawed and put in a baking dish later.)
Topping Ingredients
- 1 c, Pecans, chopped (pieces)
- 1 c, shredded Coconut
- 1 c, Brown Sugar (I use light)
- 1/2 c, Flour (gluten free 1 to 1 mixes will do fine)
- 1/3 c, Butter, melted
Topping Prep
- Sift flour and brown sugar into bowl.
- Add Coconut and pecans and mix.
- Melt butter without scorching and pour into pecan mix. Stir well until evenly coated and mixed.
- Carefully spread pecan mix on top of sweet potatoes.
- Bake uncovered for appx 30 min-45min, until topping is golden brown.
