Recipes, memories and random thoughts from my kitchen
Tuesday, November 13, 2007
Thanksgiving Tried & True #2 -- Sweet Potatoes
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.
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.