One that he never seems to be able to get enough is Sweet Potato Casserole. My mom makes it every year for our Thanksgiving feast but once my husband got a taste of it, it became a regular dish in the fall. (The way she makes it is actually more like a pie but since we don't use a crust we call it a casserole.)
I've managed to clean it up a bit and make it a little healthier but for those of you who are purists (like my husband), I'll give you both options for it.
1) Bake sweet potatoes in oven at 400 degrees F for about an hour (depending on the thickness). I usually line a pan with foil, poke holes in the sweet potatoes with a fork and then set them for an hour. When the sweet potatoes start to ooze from the holes then I know they are done.
4) In a large bowl, beat eggs, granulated sugar, 3/4 cup butter, vanilla, cinnamon, nutmeg and the mashed sweet potatoes with an electric mixer
5) Spoon mix into dish(es) for baking and spread out evenly
6) Combine brown sugar, flour, 2 tablespoons softened butter, and pecans, mixing until crumbly
7) Sprinkle topping over sweet potatoes.
8) Bake at 350° for 45 minutes
MOM'S SWEET POTATO CASSEROLE
Ingredients:
- 2 eggs
- 1 cup granulated sugar (can substitute with Stevia)
- 1/4 cup butter, softened (I use Earth Balance)
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 3 cups cooked mashed sweet potatoes
- Topping:
- 1/2 cup brown sugar (brown sugar from stevia recipe here)
- 1/3 cup gluten-free flour of choice (for a healthier kick, I use a 50/50 mix of blanched almond flour and ground flax)
- 2 tablespoons butter, at room temp (Earth Balance again)
- 3/4 cup chopped pecans (sometimes I add more)
Topping:
2) Allow sweet potatoes to cool to touch before peeling. You can turn the oven off during this time.
**This step can be done ahead and the sweet potatoes can be refrigerated for later use.
**This step can be done ahead and the sweet potatoes can be refrigerated for later use.
3) Preheat oven to 350 degrees F and grease a 2 quart casserole dish or two 8x8 square pans.
5) Spoon mix into dish(es) for baking and spread out evenly
6) Combine brown sugar, flour, 2 tablespoons softened butter, and pecans, mixing until crumbly
7) Sprinkle topping over sweet potatoes.
8) Bake at 350° for 45 minutes
