It looks like November is shaping up to be temporary insanity when purchasing root vegetables month (for those of you just tuning in now, check out yesterday’s Bacon and Cheddar Baked Potato Soup post for some context). Because take a look at what I brought home the other day.
Yep. Ten pounds of sweet potatoes and yams. Perhaps a purchase like this makes sense for a family of four or more. Not for a single girl. This time I was swayed by the cute packaging. Sigh.
But I knew I wanted to make some sweet potato casserole this fall. I had some for the first time years ago when I had a surplus of sweet potatoes (is it me or is this a running theme?) and I had to use ‘em up. An ingredient search on allrecipes.com led me to a very similar, but gluten-filled, recipe.
In this casserole, mashed, sweetened sweet potatoes bake up with a pecan crisp-like topping. It’s sweet enough to be a dessert, but it makes a killer side dish for an otherwise savory dinner. If your family is open to experimentation on Thanksgiving, I’d give this one a shot. People. Love. This. Stuff. Seriously.
Anybody have any suggestions for me as to what I should use the remaining 7 or so pounds for? There’s a photo of sweet potato fries, with the teaser about how to keep them crispy, floating around on Pinterest. I think I’ll have to investigate further….
Sweet Potato Casserole
Yield: 8 servings
* 3 large sweet potatoes, peeled and cubed
* 1/2 cup sugar
* 2 large eggs, lightly beaten
* 4 Tablespoons butter
* 1/3 cup evaporated milk
* 1 teaspoon vanilla
* 3/4 teaspoon cinnamon (optional)
* 3/4 cup lightly packed brown sugar
* 1/4 cup rice flour
* 1/4 cup potato starch
* 1/2 teaspoon xantham gum
* 1/2 teaspoon salt
* 4 Tablespoons cold butter, cut into small pieces
* 2/3 cup chopped pecans
Preheat oven to 350 degrees and butter a deep, 9-inch square baking dish. Put the sweet potatoes in a large saucepan and cover with water. Cook over medium heat until tender. Drain and mash. Add the sugar, eggs, butter, evaporated milk, vanilla, and cinnamon (if using) and mix until the butter is melted and the mixture is smooth (note: I do this right in the saucepan as to not dirty another dish). Transfer mixture to the prepared baking dish.
In a medium bowl, combine the brown sugar, rice flour, potato starch, xantham gum and salt. Cut in the cold butter until mixture is crumbly. Stir in the pecans. Sprinkle this mixture evenly over the sweet potatoes.
Bake in the preheated oven until the top is turning a light golden brown and the sweet potatoes are bubbling, about 30 minutes.