December 21, 2016

My Kentucky Sweet Potato Casserole

It is almost Christmas which means it is time for me to post my annual Sweet Potato Casserole. 

For you who have been with me a while and missed this recipe, this is your time to write it down. (Or copy and paste. I just ask that you give MKL credit if you share it with others. Thanks)

I posted the picture below on Instagram Tuesday night and my daughter chimed in saying she was looking forward to this dish. (She is bringing pies and bourbon balls. Yay!)  

I am telling you...this sweet potato dish is a winner! There are many sweet potato casseroles out there...but this one is my easy creation. I only do easy folks. ha! 

I am not sure if this is a "southern" recipe or not, but some version of sweet potato casserole has been on our Thanksgiving table since I married my hubby. His mother was a wonderful southern cook...and she made sweet potatoes with the little marshmallows on top. Well after she passed I started working on my own version of sweet potato casserole.

I want to share my recipe that I have been making for years at Thanksgiving and Christmas. Lots of people eat my sweet potato casserole as their dessert, as it has a sweet praline topping. Like a lot of my cooking, my recipes are sort of "loosey goosey." That means that you can add or decrease ingredients without affecting the dish too much. Forewarning...this is not entirely healthy even though sweet potatoes are the main ingredient. 

On the other hand, I will stick my neck out here and say that it is healthier than a candy bar or cupcake since it has a vegetable base. The recipe is very please do not be put off my my long recipe. I include every little thing you need to know. This is seriously simple!

Sheila's Sweet Potato Casserole

This recipe is mostly technique, and you can adjust the amounts depending on how much you want to make.  I separated my recipe between two smaller pyrex type take to two different places. This makes a huge sweetpotato if you want much less just cut down on the sweet potatoes and other ingredients.

8-9 large sweet potatoes or yams
1 and 1/2 sticks of butter
1 cup of light brown sugar
1 teaspoon of cinnamon
1 large bag/ abt.2 cups of chopped or whole pecans. (I have used both, so your choice.)
 2 tablespoons of canola oil for rubbing potato skins prior to baking

Start with 8-9 large sweet potatoes. Scrub clean then pat dry.

Line a large baking pan or roaster with parchment paper. (This is just to help with the cleanup.) 

Place the dry potatoes in the lined pan. Oil them by rubbing canola oil on the skins. 

Put the pan of potatoes into a 400 degree oven. I baked mine for an hour, but the time depends on how fat the potatoes are. 

Test by inserting a sharp knife into the center of the potatoes. No resistance...they are done. Otherwise bake for another 15 minutes.

After taking out of the oven wait a few minutes until you can touch the potatoes. Slit the potatoes down the middle and scoop out all of the potatoes and put in a large bowl. Smash and stir them with a fork. No mixer needed. 

To the potatoes...
Add 1/4 cup of brown sugar, 1/2 a stick of real butter (cut into several pats,) and  a teaspoon of cinnamon. Stir all.

Spray a large casserole dish with pam. (I used two smaller ones.)
Add the potatoes. Smooth. Leave enough room to add the topping.


Onto the top of the potatoes:
Add 2 cups (or more) of pecans. Spread and pat down.
Sprinkle about 1 cup more or less of  light brown sugar. Spread and pat down.

Take a stick of butter and cut into pieces and place over the top of the brown sugar and pecans. 

Put into oven and bake at 400 degrees for abt 30 minutes...being watchful so that you do not burn the topping. 

( may need to poke and stir the topping a little bit if the brown sugar needs to be stirred into the melting butter.) 

Yes, you may have to help this praline topping just a little bit. Just do not burn it. The first time or two that you make this recipe stay close to monitor the topping. It will bubble up and make a candy like top layer. 

I always get good reviews from those who eat this...or they go back for seconds and do not say a word. Either way...I know that lots of people love this dish. :-)

This dish is sweet because of this yummy begin with a small portion. If you want to avoid too much sugar...scoot the topping over and just get the soft sweet potatoes underneath. Leave that crunchy sweet stuff for someone else. ha!

If you have any questions about my recipe...please contact me. I will do my best to help you. 

S H Elliott
S H Elliott

Hello, I'm Sheila and my house is a giant art project! I enjoy creating an environment where my family can feel safe, secure, and loved. We are empty nesters learning to slow down and enjoy life.

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