Saturday, April 7, 2012

Sweet Potato Casserole

Note: This is a pre-cooked picture. In an effort to bring you this recipe in a timely manner, we are posting ahead of the holiday!

Easter is fast approaching, and this casserole is a staple at our holiday dinner. We like to have a little bit of sweet in our holiday meal to break up some of the rich dishes on the table.

We actually prepared this the day before and popped it in the fridge overnight. Who doesn't love being able to prepare as much ahead of time?

Here's what you need:
Sweet Potatoes:
4 cups of sweet potatoes (It should be 4-6 sweet potatoes, depending on the size)
about 1/4 cup olive oil
1 stick of unsalted butter, softened
2 large eggs
1/2 cup sugar
salt and pepper

2 cups light brown sugar

Here's what you do:
We like to roast our sweet potatoes. You can also boil them if you prefer, but we like roasting. 

So, if you're roasting, preheat your oven to 350. Start by peeling your sweet potatoes and chopping up to a uniform size. Spread out of a cookie sheet and coat with olive oil, salt and pepper.

Roast anywhere between 30 minutes to an hour. It depends on the size of your sweet potato chunks. Check after 30 minutes. They should be fork tender. If the look try, coat with more oil and toss around a bit.

Once they're roasted and tender, put in a large bowl and mash.

You don't have to go too crazy with the mashing, it can be a bit lumpy.

Now add the eggs, sugar and butter and stir.

Once combined, pour into a greased 9x13 baking dish. Spread to it is even across the dish.

For the filling, throw all of the ingredients into a bowl, and stir together until it's combined and a little clumpy.

All that's left is to sprinkle the topping over the top. You can put this in the fridge, covered, overnight, or you can bake it right away. Whenever you're ready to put it in the oven, bake for 30 minutes at 350.


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