Last Thanksgiving, Kelly made our traditional Sweet Potato Casserole as part of the feast. She puts this part of the meal together every year. And as usual, the casserole was a big hit with very little left over by the end of the holiday weekend. Andrew headed back to school on Sunday morning with a doggie bag of Thanksgiving leftovers, including the last of the Sweet Potato Casserole.
On Monday morning, Kelly & Gilbert headed out, packing themselves some leftovers to have for lunch. When lunchtime came, Kelly “allowed” Gilbert to have the remains of the Sweet Potato Casserole that she had packed. But what Kelly had assumed was leftover sweet potatoes was actually plain pumpkin puree that had been leftover from the pie & bread baking activities before Thanksgiving. Gilbert mentioned that the casserole tasted off, but not wanting to insult Kelly’s cooking abilities or Eric’s special recipe, Gilbert ate the puree, mixing it with cranberry sauce to make it palatable. What a trooper! When Kelly got home that evening and mentioned that the sweet potatoes had apparently gone bad, I realized what must have happened. Poor Gilbert! Plain pumpkin puree is not at all appetizing. It took him a few months to even consider eating anything with sweet potatoes in it again!
Sweet Potato Casserole
This dish premiered on our Thanksgiving table in 1998, as the experimental dish. It was such a hit, it became a staple at all subsequent Thanksgiving feasts.
Sweet Potato Casserole (adapted from The Kansas City Barbecue Society Cookbook) Serves 8-10
Prep time: 40 minutes Cook time: 25 minutes
Ingredients:
- 2 pounds of sweet potatoes
- 1/3 cup softened butter
- 1/3 cup orange juice
- 1/4 cup packed brown sugar
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 cup packed brown sugar
- 1/4 cup flour
- 1/2 teaspoon allspice
- 1/2 cup chopped pecans, about 2 ounces
- 2 1/2 tablespoons melted butter
Directions:
Boil the peeled & cubed sweet potatoes in a big pot of salted water for about 20 minutes, until they are fork tender. Drain the potatoes & mash them with the softened butter, orange juice, 1/4 cup brown sugar, eggs and vanilla in a big bowl, mixing them well to combine.
The cooked, mashed sweet potatoes get some add-ins.
Spoon the mixture into a buttered 2-quart casserole dish, smoothing out the top.
The mixture goes into a buttered casserole dish.
Combine the 1/2 cup brown sugar, flour and allspice in bowl, mixing well. Stir in the pecans.
The topping.
Sprinkle the mixture over the prepared sweet potatoes and drizzle with 2 1/2 tablespoons melted butter over the top of the casserole. Bake at 350˚ for 25 minutes. Serve warm.
These are always a big hit!
I am so ready for the Thanksgiving holiday to begin! ~Linda
Sweet Potato Casserole (adapted from The Kansas City Barbecue Society Cookbook) Serves 8-10
Prep time: 40 minutes Cook time: 25 minutes
Ingredients:
- 2 pounds of sweet potatoes
- 1/3 cup softened butter
- 1/3 cup orange juice
- 1/4 cup packed brown sugar
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 cup packed brown sugar
- 1/4 cup flour
- 1/2 teaspoon allspice
- 1/2 cup chopped pecans, about 2 ounces
- 2 1/2 tablespoons melted butter
Directions:
Boil the peeled & cubed sweet potatoes in a big pot of salted water for about 20 minutes, until they are fork tender. Drain the potatoes & mash them with the softened butter, orange juice, 1/4 cup brown sugar, eggs and vanilla in a big bowl, mixing them well to combine.
Spoon the mixture into a buttered 2-quart casserole dish.
Combine the 1/2 cup brown sugar, flour and allspice in bowl, mixing well. Stir in the pecans. Sprinkle the mixture over the prepared sweet potatoes and drizzle with 2 1/2 tablespoons melted butter over the top of the casserole. Bake at 350˚ for 25 minutes. Serve warm.