Saturday, November 17, 2007

Sweet Potato Casserole

This is my version of the classic, sans marshmallow (which you could certainly add if so desired). One of my favorite things about cooking Thanksgiving dinner is that all the dishes are so simple to put together. Most of my recipes have the following instructions: combine all ingredients, bake. This one is no exception, and can be made with pumpkin or squash as well.

8 large sweet potatoes or yams
1/2 C butter
1 C cream
1 1/2 C brown sugar
1 C chopped pecans

Peel and quarter the sweet potatoes. Place them in a steamer basket over boiling water; cover and cook until fork tender, and drain. In a large bowl, mash the potatoes with the cream, butter and spices, and half the sugar. Spread the mixture into a baking dish and top with the remaining sugar and the pecans, and dot with bits of butter (or drizzle with melted butter). Bake for 30 minutes at 350 degrees.

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