Sweet Potato Casserole

Dinner With A Side Of Dessert

My Thoughts

This is a classic Thanksgiving dish, but you can make it anytime. It is a blast of sweetness that is like getting a slice of pie as side for dinner - at least that's the way The Picky Eater sees it. With its crispy caramelized brown sugar topping and creamy middle, it's like eating a creme brulee but is as southern as it gets - oh, and there's not a marshmallow to be seen!

The How To Do It

  1. Preheat your oven to 425° F.
  2. Clean the sweet potatoes, poke holes through the skins (using a fork), and coat the outside with olive oil.
  3. Wrap the potatoes in aluminum foil and bake until cooked all the way through, usually around 50 minutes but it can take longer if you have a very large potatoes.
  4. While the potatoes are cooling, in a large mixing bowl, combine the egg, butter, vanilla, honey, and cream together and then add the sugar, salt, cinnamon, nutmeg, and pepper.
  5. Once the sweet potatoes have cooled enough to comfortably touch, scoop out the flesh of the potatoes and add it to the egg/cream/butter mixture. Make sure to mix it thoroughly.
  6. In a small bowl mix the dark brown sugar, wholewheat flower, and nuts together. The nuts are completely optional. Here at At Least The Dog Will Eat It, the nuts are a no go because they cause problems for The Picky Eater. Without the nuts, you basically get something like a sweet potato creme brulee (I know it's not, there's no cream or custard anywhere).
  7. In a medium-sized, oven safe, bowl add the sweet potato mixture. On top of the sweet potatoes sprinkle the topping.
  8. Bake the entire thing for 30-45 minutes or until the whole thing is hot and bubbling.

Ingredients

Sweet Potato Casserole
2 lrgs
sweet potato
1 tbsp
olive oil
¼ cup
sugar
¼ cup
honey
½ cup
heavy cream
¼ cup
unsalted butter
1 tsp
vanilla
1 tsp
cinnamon
¼ tsp
nutmeg
1 tsp
kosher salt
¼ tsp
black pepper
1 cup
brown sugar
1 cup
pecans
¼ cup
wholewheat flower
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