Southern Sweet Potato Casserole
Her recipe didn't dissapoint! It was creamy, sweet with a bangin, crunchy topping and you better believe I got around to adding it to my collection! When I decided to do a blog on sweet potato casserole I immediately whipped out this recipe with the intentions of following it to the T! Then I remembered how freaking delicious my grandmothers whipped sweet potatoes were *light bulb moment*
Hmmm....I wonder what would happen if I combined my grandmothers recipe, with my mother-in-laws recipe???? I'll tell you what happens, pure sweet potato casserole bliss!!!!
Here's why I ADORE this recipe so much
1.) It has the perfect balance of sweetness.
2.) The spices in this recipe enhances the natural flavors of the sweet potatoes, making them down-right addictive.
3.) The sweet potatoes are sooooo creamy, fluffy and light. Baking the fresh sweet potatoes is a must! Don't you dare go for the can or boiling water!!!
4.) The topping. Mercy, the topping. Crunchy, sweet...step aside marshmallows you don't stand a chance up against this topping.
I have to eat this stuff slow to make it last longer or not I'll convince myself that I need "just a lil bit more" and before I know it, I've cleared off another row in the pan all by myself. Did I mention I'm normally not a big sweet potato eater??
Note* If you prefer a more caramelized crust try baking in a smaller pan or adding more butter.
Watch me make this Sweet Potato Casserole from start to finish!
INGREDIENTS:3 medium sweet potatoes (about 3 cups of mashed sweet potatoes)
1/2 cup of half-n-half
1/4-1/2 cup white sugar
1/4-1/2 cup light brown sugar
1-2 teaspoon of cinnamon
few pinches of ground cloves
few pinches of ground ginger
few pinches of ground nutmeg (optional)
1-2 teaspoons of vanilla extract
1-2 Tablespoons all-purpose flour
1/2 cup butter, melted
2 eggs, beaten
TOPPING
1/2 cup all-purpose flour
1 cup of chopped pecans
1 cup light brown sugar, packed
few dashes of cinnamon
5 Tablespoon butter melted
INSTRUCTIONS:
Preheat oven to 400 degrees
- Punch a few holes in the sweet potatoes with a fork.
- Bake for 1 hour or until fork-tender.
- Remove from oven and let cool. Turn the oven down to 350 degrees.
- Slice the sweet potatoes and use a spoon to scrape the tender insides into a large bowl.
- Mash the potatoes up with a potato masher to break up and large pieces.
- Add in the half-n-half
- Mix the sweet potato mixture thoroughly until creamy.
- Add in the brown sugar and white sugar
- Add in the cinnamon, cloves, ginger & nutmeg
- Add in the melted butter.
- Add in the flour to thicken if needed. Mix well.
- Taste the mixture to make sure it taste good and sweet (but not to sweet since we still have that yummy sweet topping to add to it. Add in more spices to suit your taste buds if needed.)
- Add in the eggs and mix well.
- Spoon the mixture evenly into a 9X9 inch pan. Set aside.
- In medium bowl, add in all of the topping ingredients. Stir until crumbly.
- Spoon the topping mixture evenly on top of the sweet potato mixture.
- Bake in 350 degree oven for 30 minutes.
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