Recipes: Sweet Potato Classic

We at The Bachelor’s Kitchen make it a policy not to post most of our recipes until we have tried them ourselves. Anyone can post a recipe. But we want to make sure we’ve scouted out the pitfalls and traps before you get to them.

So, now it’s time to begin posting some of the Thanksgiving Day recipes we used. Some of these are old favorites already available on our website, like our Southern Corn Bread and the Corn Bread Dressing that goes with it. If you haven’t tried these, we highly recommend them.

But we also added a few new recipes this time. And those we will share with you over the coming days.

Sweet potatoes are a Thanksgiving staple. But if you don’t like the traditional candied sweet potatoes you have to hunt for new options. The best one we found was this classic casserole. It wasn’t as sweet but was still plenty sweet for those who like it that way. Also, it goes well with the more savory turkey and dressing.

It begins with five sweet potatoes which need to be peeled, chopped into chunks and cooked. There are several options for cooking. The recipes calls for them to be baked and then skinned and chopped. But we peeled them first, cut into pieces and steamed. You also could boil them like any other potato.

When those are cooking, preheat the oven to 350 F and lightly grease a casserole dish or 9 x 13 baking dish. When the potatoes are cooked, mash them and begin adding your other components. Add in 1/4 teaspoon of salt, a teaspoon of vanilla extract, 1/2 teaspoon cinnamon, 1/2 cup sugar, 2 tablespoons cream or milk, 1/4 cup melted butter and 2 eggs lightly beaten. Mix all that together in a large bowl. Put the mixture into your baking dish.

Make a topping using 1/4 cup softened butter, 3 tablespoons of flour and 3/4 cup light brown sugar. Using the tips of your fingers, blend these ingredients into a crumbly mix. Stir in 1/2 cup chopped pecans. Evenly spread the topping over your casserole dish. Bake for 30 minutes until the top is crisp and lightly browned.

Sugar substitute works well here, and you can replace the melted butter with extra virgin olive oil.

Leave a Reply