Saturday, November 8, 2014

Yummy Sweet Potato Casserole

Yummy is right!

Thanksgiving is probably my favorite holiday because it's a time to reflect on all the blessings God has given us.  It's pure family time with the special people He's placed in our lives, many who have been by our side through good times and hard times.  The Lord never leaves us, no matter what we endure, and is always there to lead the way through any storm that life may throw at us.

It's also a special day for us, food-wise!  And I like to make my family's favorite holiday dishes.  The turkey, in our home, is not the's all the side dishes.  This sweet potato casserole took center stage at our table quite a few years ago when I discovered a recipe that looked simply delicious!

Over the years, I've made some changes that the family really loved best of all!  I roasted the sweet potatoes, instead of boiled them and divided the milk into half milk and half Southern Butter Pecan Coffee Creamer (I think that's what took it to a new level.) 

I've had to eliminate the chopped pecans due to family members with allergies, but it didn't change the great taste of the casserole at all.

Roasting the potatoes in the oven tastes totally different than boiling them.  So, I've made some changes to the original recipe and ended up with a casserole that everyone raves about.   Hope you'll try it and get "rave reviews" from the loved ones around your Thanksgiving table!


4 cups sweet potatoes, roasted or microwaved, then cubed
1/4 cup white sugar
2 eggs, beaten
1/2 tsp. salt
4 Tbsp. butter, softened
1/4 cup milk
1/4 cup Southern Butter Pecan Coffee Creamer (secret ingredient)
1/2 tsp. vanilla
1 tsp. cinnamon
Dash of ground nutmeg and cloves

Topping: (I've been known to double this; make it ahead of time and store in a plastic bag until it's time to top the casserole)

1/2 cup brown sugar, packed
1/3 cup all-purpose flour
3 Tbsp. butter, softened
1/2 cup chopped pecans (optional)
Mini marshmallows (optional)

Preheat oven to 325'F.   Grease or spray a 9x13" baking dish.

*Roast sweet potatoes in oven or microwave until soft and ready to peel and mash.  Do not boil, this is so much easier!

In a large bowl, mix together the mashed sweet potatoes, white sugar, eggs, salt, butter, milk, creamer and vanilla extract.  Mix until smooth.  Transfer to a greased 9x13" baking dish.

In medium bowl, mix the brown sugar and flour.  Cut in the butter with a fork, until the mixture is coarse.  Stir in the pecans. (opt.)  Sprinkle this mixture over the sweet potato mixture.

Bake in the preheated oven for 30 minutes or until the topping is lightly brown.

If you're adding the marshmallows, just spread them over the top and return to the oven for about 5 minutes or until they start to brown.

*Wash the sweet potatoes, wrap each in aluminum foil and bake in a 425'F. oven.  Bake for 45 minutes or until a fork can easily pierce through to the middle.

Hint:  When making food for a holiday, do all your prep work a few days in advance.  For all my casseroles I mix them, pour into their baking dish and place an aluminum foil cover over it, where I've written the oven temperature and baking time for that dish.  Into the fridge they go until it's time to bake them. 

"Give thanks to the Lord, for He is good;  His love endures forever."   -1 Chronicles 16:34

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