Sweet Potato Casserole

Sweet Potato Casserole

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Meal planning is going well so far.  On Sunday we had our beef pot roast with mashed potatoes, carrots, rolls and a bonus sweet potato casserole.  The casserole wasn’t on the list but we still have some amazing sweet potatoes that we grew this summer and I wanted to use one for a casserole to go with the roast.  When I say “use one” for the casserole, I literally mean one sweet potato.  The red Georgia clay doesn’t grow much around here, but it grew some incredible sweet potatoes for us.

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I was able to get all three (plus more) cups of mashed sweet potatoes I needed for the casserole out of one sweet potato.  They taste much better than canned sweet potatoes. They even taste better than store-bought raw potatoes.  The texture is lighter and not so stringy.  Definitely a garden delight.

 

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Sweet Potato Casserole

3 cups mashed sweet potatoes

1/3 cup sugar (or less)

1/2 teaspoon salt

2 eggs, beaten

1/2 cup milk

1/3 cup butter, melted

1/2 teaspoon vanilla extract

Topping:

1/2 cup brown sugar

1/4 cup all-purpose flour

1 cup pecans, chopped

1/4 cup butter, melted

If using raw potatoes, boil potatoes until tender.  Drain and mash.  Grease an 8X8″ casserole dish.  Mix together all ingredients for casserole (except topping) using an electric mixer.  Place sweet potato mixture in dish.  Mix together all ingredients for topping; sprinkle on sweet potatoes.  Bake 30 minutes at 350 degrees or until casserole is cooked though. You can also make ahead and freeze before baking.  Allow to thaw in the refrigerator and bake as directed.

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