Friday, October 25, 2013

Sweet Potato Casserole

We recently had my parents over for a steak cookout lunch, and I decided sweet potato casserole sounded like the perfect side! My mom has always made Boston Market's version, but I am really not a fan. It's SO bad for you, and I always think it's a little watery. (Maybe because she boils the potatoes?) I tried this version from The Pioneer Woman, and we absolutely thought it was great!

4 medium sweet potatoes (about 1 3/4 pounds)
1 cup granulated sugar
1 cup milk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 cup packed dark brown sugar
1 cup pecans, chopped
1/2 cup all-purpose flour
6 tablespoons unsalted butter, at room temperature
Bake sweet potatoes for 45 minutes at 375 until potatoes are fork tender. Once the potatoes have cooled enough to handle, scrape the flesh in to a mixing bowl. Increase the oven temperature to 400 degrees F.

Add the granulated sugar, milk, eggs, vanilla and salt to the bowl with the sweet potatoes. Mash ingredients together until they are incorporated but the potatoes are still lumpy.

Now, in a separate bowl, mash the brown sugar, pecans, flour and butter with a pastry cutter or fork until thoroughly combined. The mixture should resemble a crumble.(I actually melted the butter and mixed. I do my crisps the same way, and I actually prefer it that way. I think it gives the butter more even distribution.)

Spread the sweet potato mixture in a 14-cup oval-shaped baking dish and sprinkle the crumb mixture all over the top. Bake for about 30 minutes or until golden brown.