• Senior, Kaitlyn Berry

Sweet Potato Casserole, Yummy!


Have you been having a hard time deciding what you should bring to a relatives house for Thanksgiving? Well, I have just the thing for you: sweet potato casserole!

Now, I know what you may be thinking: "That's difficult to make" or " A lot of people don't like sweet potatoes." Trust me. I know. I'm one of those people, myself. On the contrary, there is never a time I won't eat this delicious dish.

Besides the main and obvious ingredient, this dish can include pecans and marshmallows to balance out the sweet potatoes.

One great thing about this dish is that it is not hard to make at all, and it is not very time-consuming either. This is sure to be a family favorite once you try it!

Here's the recipe (via foodnetwork.com):

INGREDIENTS (The Filling)

4 tablespoons unsalted butter, melted, plus more for buttering the baking dish 3 cups mashed sweet potatoes (3 to 4 large potatoes; about 1 3/4 pounds) 1/2 cup milk 1/4 cup brown sugar, packed 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 2 large eggs

TOPPING

1/2 cup all-purpose flour 1/2 cup brown sugar, packed 4 tablespoons unsalted butter, melted 1/4 teaspoon kosher salt 3/4 cup chopped pecans

1 bag of marshmallows

DIRECTIONS Special equipment: A 2-quart baking dish

For the filling: Preheat the oven to 350 degrees F and butter a 2-quart baking dish.

Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and the eggs in a large bowl. Transfer to the prepared baking dish.

For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans and spread over the top of the sweet potatoes in an even layer.

Bake until mostly set in the center and golden on top, 25 to 30 minutes.

Serve hot. Enjoy!

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