Here’s another tried and true Thanksgiving recipe. For many years, we didn’t always have sweet potatoes at our Thanksgiving meal; here in New England, winter squash tends to be more of a staple than sweet potatoes. But I have a son-in-law who truly loves them, and so one year I tried this recipe. It became a big favorite with all of us, and is now one of our Thanksgiving favorites!
SWEET POTATO CASSEROLE
2 large cans cut yams, drained and mashed*
1/4 cup margarine, melted
1/2 cup sugar
2 eggs
1/3 cup evaporated milk**
Pinch of nutmeg
Topping:
1/2 cup brown sugar
1/2 cup flour (may use whole wheat)
3/4 cup chopped pecans or walnuts
1/4 cup softened margarine (may use 3 Tablespoons oil instead)
Mix the first six ingredients in a large bowl; beat with electric mixer until well combined. Pile into a 2-quart baking dish. In another bowl, stir together topping ingredients. Sprinkle over top of potatoes. Bake the casserole at 325º to 350º for 35 minutes.
Makes 6 to 8 side-dish servings.
May be made ahead and frozen for future use. Simply thaw overnight in refrigerator and bake as directed.
* Or substitute about 2 pounds fresh sweet potatoes, peeled, cooked, and mashed.
** Or substitute evaporated skim milk or fat-free half & half.
Hi Mrs. T!
ReplyDeleteI had sweet potatoes I wanted to use, but was looking for something a little different. I whipped this recipe up last night for dinner (with BBQ pork ribs in the slow cooker - yum!) and it was AMAZING!! I love the topping - mmmmm! I was out of nuts, unfortunately, but I threw in some oatmeal and that worked well. DH really liked them, too, as did our 1 year old - she really gobbled them up, the little turkey! LOL :o)
Thanks for sharing a GREAT recipe! :)
Hi Vicky!
ReplyDeleteI am so glad you enjoyed this recipe! We love this sweet potato casserole. The topping is so good, and I'm sure it was just fine with oats instead of nuts -- always a good, economical substitute.
This year I actually left off the topping and put some marshmallows on instead, and that worked well too. I wanted to save the fat and calories of the topping, as marshmallows are fat-free. We now know that we enjoy this casserole both ways.