Oct 29 2008
An Appetizing Side Dish for Halloween: Sweet Potato Casserole
I think some of the recipes that we associate with Thanksgiving can be made a month earlier for Halloween. Like today, I’m making a sweet potato casserole. I think sweet potatoes are a wonderful fall ingredient that we should all love and enjoy.
I love the sweet and starchy taste of potatoes. It’s my favorite. If you don’t like sweet potatoes, you can always substitute fresh pumpkins. I find that their tastes are similar enough to pull off this recipe.
Let the kids have fun with the mashing of the sweet potatoes and the topping of the casserole. This recipe makes 6 servings.
Sweet Potato and Pecan Casserole
Ingredients
3 large sweet potatoes
1 1/2 cup brown sugar, divided
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup low-fat milk
1 cup melted butter, divided
1/3 cup flour
3/4 cup chopped pecans
Directions
First, you’ll need to cook the sweet potatoes. Preheat the oven to 425 degrees. Bake the whole sweet potato for 30 to 40 minutes or until tender. When the potatoes are cool, use a spoon and scoop out the insides into a bowl. Mash them.
Then, add 1 cup of the brown sugar, the eggs, vanilla, milk, and 1/2 cup of the melted butter. Stir together until mixed.
Using a tablespoon of the remaining butter, grease a casserole dish. Preheat the oven to 350 degrees.
Pour the potato mixture until the casserole dish.
In another bowl, make the topping. Combine the rest of the butter, sugar, flour, and pecans. (Make sure the pecans are chopped finely). Sprinkle the topping over the casserole.
Bake in the oven for 30-35 minutes until the top is browned. Enjoy!
