We are all familiar with the standard marshmallow-topped sweet potato concoction that makes an appearance on many Thanksgiving tables each year, right?  Well, let me assure you: this is not that. This is a sweet potato recipe that will move this beautifully orange, under-rated (healthy!) vegetable from the edge of your plate to the very center.

I had the pleasure of tasting this dish for the first time last year when I was a Thanksgiving guest in my aunt’s home. I took one bite and fell hard—I proceeded to consume about three helpings of the stuff and then begged her to share the recipe before I left. I would have copied it down right there at the table if I’d had the chance.

Truly. It’s that good.

 

Sweet Potato Casserole

You can cook the potatoes any way you’d like. I am a fan of baking them whole, then peeling and mashing. My aunt swears by the newish, frozen steam-and-mash variety. You should use your own favorite potato-cooking method.

2 1/2 lb cooked sweet potatoes (3 cups mashed)
1/2 cup granulated sugar
1/2 tsp salt
2 eggs
1/2 cup evaporated milk
1/2 tsp vanilla
1 TBSP frozen orange juice concentrate
1/2 cup brown sugar
1/2 cup all purpose flour
1/2 cup chopped pecans
1/2 cup (1 stick) melted butter

Preheat your oven to 350º. In a large bowl, combine the sweet potatoes, sugar, salt, eggs, milk, vanilla, and orange juice concentrate. Using a potato masher, mix all the ingredients until the mixture is as smooth as you’d like it. Spread the potato mixture in a casserole dish and set aside. In a small bowl, stir together the brown sugar, flour, pecans, and melted butter until everything is well-combined. Sprinkle the pecan mixture evenly over the sweet potatoes in the casserole, and bake it at 350º for 45 minutes to 1 hour, until the top is golden brown.

 Enjoy!

Posted by Shannon, a Dot-arilla Blogger