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Post by Basketlady on Nov 19, 2010 21:47:22 GMT -5
I make this for Thanksgiving and the family just loves it. Everytime I make it for a potluck, I get lots of recipe requests. It's yummy!
Sweet Potato Mixture: 3 cups sweet potatoes, peeled 1/2 cup sugar 1/4 cup butter 1/4 cup milk 2 eggs 1 teaspoon vanilla
Topping: 1/4 cup cold butter 1 cup brown sugar 1/2 cup flour 1 cup pecans, chopped
Boil sweet potatoes until soft. Mash and add the base ingredients: sugar, butter, milk and eggs. Blend well and add the vanilla.
In a separate bowl, mix topping butter, sugar and flour with a pastry blender until the mixture is crumbly. Add the pecans.
Spread the potato mixture into a 9" x 13" pan. Sprinkle crumb mixture over the top.
Bake at 350 degrees for 1-1 1/2 hours until crumb mixture browns.
-To make a lower calorie/carb version, I've made it with Splenda in the potato base and half Splenda and half brown sugar in the topping. The Splenda worked just fine in the base, but the texture of the topping is a little different. Just FYI. ;D
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Post by AnnaMatrix on Nov 20, 2010 12:45:16 GMT -5
YUM!, Michelle. This sounds good enough to be dessert! I'm not cooking for Thanksgiving (poor little ol' me! ;D). But this sounds like a good bet for Christmas! Thanks for sharing! Gail
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Post by Deleted on Nov 20, 2010 13:08:00 GMT -5
I agree with Gail...that could be dessert! (Eat dessert first? I'm not cooking on Thanksgiving, either, because we'll be out of town (and yes, I AM taking a laptop along for that Black Friday release!). But I did make a pumpkin pie to take to my MIL's this afternoon. My DH says that's so we'll be guaranteed one item that's edible! (Long-time MB members remember that my MIL has a reputation for killing most food before it gets to the table! )
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Post by AnnaMatrix on Nov 21, 2010 9:04:14 GMT -5
Well, told my DH (the Carbaholic) about this recipe, and we're having it tonight! ;D I'm betting this won't be the last time we make it! Gail
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Post by Basketlady on Nov 21, 2010 9:12:16 GMT -5
Enjoy, enjoy! I made some the other day for our squadron pot luck and the entire pan was gone. That topping IS like candy--yum! It's sure to get the kids to eat there vegetables! And I cut a half of cup of butter out of the original recipe and don't miss it a bit. So this is the low cal version! Michelle
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Post by Karen W on Nov 21, 2010 11:22:12 GMT -5
I have a question Michelle - dumb as it may be - normally I bake sweet potatoes with skins on! I just need to kow if I boil them with their skins on or peel and chop them up like normal portatoes.
Looking forward to trying it for sure. Maybe the gang will let me make it for Thanksgiving dinner this week.
Karen
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Post by Basketlady on Nov 21, 2010 11:58:19 GMT -5
Karen, I peel the potatoes before I boil them. I bet this would work to bake them--just bake and then pull the skins off before you mash them. I may just try that next time...
If you've never had them, baked sweet pots are yummy! And super healthy--I make them at least every other week. I lightly rub butter on a square of foil, sprinkle it with Splenda and cinnamon and roast them at 350 degrees for about an hour. I open them and sprinkle on more Splenda and cinnamon. Mmmmm... I may just make those tonight!
Michelle
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Post by milamemories on Nov 21, 2010 22:16:21 GMT -5
Sounds yummy Michele!!
Hugs,
Mila
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Post by AnnaMatrix on Nov 22, 2010 17:31:02 GMT -5
Divas, this is a real winner! Made it last night, and DH ate almost 1/4 of the pan, and I did some serious damage, too! It's delicious, and surprisingly, not too sweet. Having the leftovers tonight with baked chicken. Thank you, Michelle!!! Gail
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Post by Basketlady on Nov 22, 2010 17:59:56 GMT -5
I'm glad that you like it. I've made more than one sweet potato convert with this dish! We are having baked sweet pots tonight. My oven was installed this afternoon! It's so clean and shiny! Michelle
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Post by Cat on Nov 22, 2010 22:41:37 GMT -5
Thanks Michelle, I think there are a few people around my house who would enjoy this sweet potato recipe! Cat
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Post by Susan on Nov 26, 2010 19:06:50 GMT -5
okay ladies - bear with me as I relate a FUNNY story. At least in my opinion! When I saw Michelle had posted this recipe - I knew it was one I have had and made and enjoyed for years. My kids beg me to make it when it's not the holidays! Well - Thursday morning I'm ready to start working on my cooking and I start my sweet potatoes boiling. I'm digging through my recipe box and can NOT find my recipe for this casserole. I dig and dig and dig and can't find it anywhere. Then it dawns on me - MESSAGE BOARD! So I run to sign in and print up the recipe Michelle posted here. I plop it down in front of my son, as he is the one who is learning how to make it this year! He starts working with the cooled sweet potatoes - measuring out 6 C. then he gets the eggs out, and the sugar and brown sugar - then all of a sudden I'm aware of him heading outside to the extra refrigerator and he brings in TWO GALLONS OF MILK! I give him the "mom" squenched up face look - and then ask "why in the world are you bringing in all of that milk? " He says - "Mom - the recipe says 14 cups of milks and we're making a double batch - right?" HAHAHAHAHAH - I looked at the recipe I had copied and pasted from the board and SURE 'NUFF - 14 C. of milk!!!! I laughed for a bit, I almost called Michelle to let her listen to all of us giggling, but didn't! That's when I had to explain to the boy that NO recipe I have would ever call for that much milk. We talked about thinking logically, and how much would 14 cups of milk be??? Would that even fit in the big pan I usually cook it in? LOL He admitted that it did sound pretty weird, but he didn't want to ask for help as he wanted this to be HIS YEAR for sweet potato casserole! LOL - thank goodness I caught him in time - we'd have had to start from scratch with boiling the potatoes!!! I hope no one else who made this tried to add 14 cups of milk - it's supposed to be 1/4 cup of milk - - - HAHAHAHA!!! thanks for the awesome lesson in "recipe logics" Michelle!!
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Post by Karen W on Nov 26, 2010 19:32:34 GMT -5
Susan that is so funny! 14 cups of milk! OMG!
Thanks for sharing it with us and Thomas is a sport for sure taking on the recipe! You all will laugh about this every time you go to make the recipe.
Karen
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Post by Basketlady on Nov 26, 2010 19:40:03 GMT -5
Oh my gosh! Thank goodness you caught it! It sounds like something DD would do. She's into cooking these days and it's a learning curve, for sure! And this former editor is hanging her head in shame. And I'm off to fix that to 1/4 cup! Michelle
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Post by Dania on Nov 26, 2010 22:55:16 GMT -5
Oh my gosh! Thank goodness you caught it! It sounds like something DD would do. She's into cooking these days and it's a learning curve, for sure! And this former editor is hanging her head in shame. And I'm off to fix that to 1/4 cup! Michelle It's something I would do. I have no logic in the kitchen.
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Post by Deleted on Nov 26, 2010 23:34:43 GMT -5
Too funny! But let's give the boy credit...he's helping out in the kitchen!
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Post by AnnaMatrix on Nov 27, 2010 8:42:37 GMT -5
Great story, Susan! Good thing you caught it, or it would have been sweet potato soup. ;D Michelle, made this for Thanksgiving, and FIL gave a big thumbs up! Leftovers tonight, and can't wait... Gail
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Post by Basketlady on Nov 27, 2010 16:19:31 GMT -5
This works really well as left overs! The topping isn't as crunchy, but it's still yummy!
And this freezes well, too. I froze some of the puree and a bit of topping separately. Just thaw the puree in the fridge, add the topping (frozen or thawed in the fridge, too) and bake as directed. It's super easy!
Michelle
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