Thanksgiving just isn’t Thanksgiving without sweet potato casserole. It’s like a little bit of heaven to me. Here’s my recipe…
6 – 8 Large Sweet Potatoes (or Yams… or whatever you call them)
1/4 cup maple syrup
1/2 cup brown sugar
1/4 cup crushed pecans
1/2 cup flour
1/4 cup butter or margarine
Wash the potatoes and cover with aluminum foil. I do this so the skins don’t burn. Pierce each potato 2 or 3 times with a fork and pop them on a cookie sheet in a 350 degree pre-heated oven. I bake them for about 45 minutes and then test to see if they are soft.
Allow to cool. Peel off all the skin and discard.
I just love their bright orange color. Once the potatoes are all peeled, I use a food processor to mash them up. This system doesn’t work for regular white potatoes because they end up turning to glue, but it works great for the sweet potatoes. They blend nice and smooth.
When all the lumps are gone, mix 1/4 cup of brown sugar and maple syrup thoroughly into the mixture. Scoop into a 9 x 13 casserole dish.
Yum! Now you’ll want to make the topping. Mix the flour, pecans and remaining brown sugar together in a bowl. With a fork, blend in the butter or margarine until it all forms a crumble. Spoon evenly over the potatoes.
Bake in a preheated 350 degree oven for one hour. You can also make this ahead and keep in the refrigerator until time to bake.
This is some serious good stuff. You can leave it as is or cover the top with mini marshmallows (like I do). If you do the marshmallows, put it back in the oven so they will melt… only about 5 – 10 minutes. Check often because you want the marshmallows lightly browned… not burnt.