Cooking with the Library–Sweet Potato Casserole
My dear friend says that she told her growing children that sweet potatoes are the candy of vegetables. And, she is right! This is the holiday dish my family fights over the most, and is loaded with great vitamins for good health, far better than a regular potato. Sweet potatoes are rich in complex carbohydrates, dietary fiber and beta-carotene (a provitamin A carotenoid), with moderate contents of other micronutrients, including vitamin B5, vitamin B6 and manganese.
(Wikipedia, Sweet Potato)
Don’t confuse veggies and purchase yams instead of sweet potatoes. A true yam is stringy, and its skin looks more like tree bark. While still an orange root vegetable, they are less sweet, and won’t be as good in this recipe. Americans tend to use both titles interchangeably, so check to see what you are really buying.
In this video and recipe, I have used both canned potatoes and fresh. While both tasted very good, when side by side, the ‘husband test’ gave the blue ribbon to the fresh vegetables.
- 4 cups mashed sweet potatoes. These can be fresh (boil peeled potatoes for ½ hour or until soft) or canned (drained)
- ½ cup sugar
- 2 eggs beaten
- 1 teaspoon vanilla
- ½ cup melted butter (microwaved until liquid)
- ½ cup milk
Mix together and pour into a 8 inch square pan that has been prepared with a rub of butter or Pam spray.
- 1 cup brown sugar
- 1 cup chopped pecans
- ½ cup flour
- 1/3 cup melted butter (microwave until liquid)
Stir these ingredients until they start clumping. Pour it over the potatoes.
Bake at 350 degrees until golden brown on top, 40-45 minutes.