I had my first taste of sweet potato pies and casseroles when I was living in Texas. I have always loved sweet potatoes, but only ever had them as a side (whole) or boiled (I was a child/teenager).
Having these two dishes was an experience!
This picture is a version made by a friend. I wanted to give you an idea of how it looks when baked with marshmallows, because my recipe is adapted from hers. As usual, I cater a recipe to my tastes.
8 sweet potatoes (whitish, not orange variety)
1/4 c sugar
1/4 t salt
4 T butter, softened
1/2 c heavy cream
1 t vanilla extract
Preheat oven to 350F. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
***Steaming/Roasting are my preferred methods. Boiling tends to drown out the flavours of the vegetables that you are boiling, be it potatoes, corn on the cob, beets …
***Steaming/Roasting – excess water will not be absorbed by the vegetables! Who likes watered-down veggies, anyway?
If you haven’t tried either of these methods, I strongly suggest you do. You will never return to boiling. Just one taste … you’ll be forever changed!
In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, cream, and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
Sprinkle toasted pecans over the sweet potato mixture. Entertaining? Try planting marshmallows, spaced 2” apart, into the mixture. Then, bake until the topping is lightly browned (if using marshmallows, until melted).
*When I top with marshmallows, I omit the vanilla and use half the amount of sugar.
This recipe can be made sans the topping. I only use a topping when making the dish for a special occasion, or when I am contributing to a potluck/dinner party.
What do you think will make a great topping for this casserole?