Fall is a wonderful time for weddings, so here is a bit of inspiration from 2 Sisters Blog plus my famous sweet potatoe casserole recipe. I get asked for this recipe every year...even people who don't normally like sweet potatoes love this dish. I found it years ago in a magazine, but honestly, can't recall which one. To get a chunky down-home texture, be sure to break up the potatoes gently with a wooden spoon instead of mashing them.
1 1/2 lbs. sweet potatoes or yams, peeled and cubed
1/2 c. granulated sugar
1/2 c. milk
1 egg, beaten
3 T. butter, cubed
1 t. vanilla
1/2 c. packed brown sugar
1/3 c. all-purpose flour
2 T. butter
1/2 c. pecan pieces
Pecan halves (optional)
Boil potatoes in water for 25-35 minutes until tender. Drain.
Combine hot sweet potatoes, sugar, milk, egg, 3 T. butter and vanilla. Break up gently with a wooden spoon and mix...do not totally smash. Pour mixture into a shallow 2-quart baking dish.
To make the topping, combine brown sugar and flour. Cut in 2 T. butter until mixture resembles coarse crumbs. Stir in pecan pieces and then sprinkle mixture over potatoes.
Bake uncovered at 350 degrees for about 25 minutes until set. Garnish with pecan halves if you wish. You'll know it's ready when the crumb topping looks all carmelized and yummy.
Do you have a favorite sweet potato recipe? If so, be sure to share in the comments section below!
Happy Thanksgiving from my house to yours... XOXO, Cindi