Sweet potatoes show versatility on top

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By Robin McDaniel
Blount Today

When it comes to sweet potato casseroles, it’s what’s on top that counts! When I think about sweet potatoes of my childhood, I remember the traditional casserole with marshmallows on top. Later, the crunchy pecan topping also became a favorite.

My brother Glen Davis helped prepare for this recipe by digging up the sweet potatoes for me, so, thank you, Glen!
Next week, I am going to share a couple of my cousin Joyce Stinnett’s recipes, including Gary Stinnett’s Favorite Green Bean Casserole. Joyce is a little embarrassed by its simplicity, but I think it’s perfect for today’s busy cooks!

Sweet Potato Casserole

3 cups mashed sweet potatoes (fresh is best, but you can use canned)
3 eggs
1 stick butter or margarine, melted
1 tablespoon vanilla
1/2 tsp. nutmeg or cloves
1 cup sugar

Using a mixer, mix all ingredients until smooth. Spoon into a greased casserole dish.

If you are a purist, bake the casserole at 350 degrees for about 20 minutes. Place marshmallows on top -- either regular or miniature -- and bake for 10 more minutes.

For a sweet crunchy topping, mix together the following.

1 cup brown sugar
1/2 cup flour
1 stick butter or margarine, melted
1 cup chopped pecans

Mix with a fork, sprinkle over the top of the unbaked casserole and bake at 350 degrees for about 30 minutes.

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