CeeScraps
Pearl Clutcher
~~occupied entertaining my brain~~
Posts: 3,829 
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Post by CeeScraps on Nov 24, 2019 5:04:15 GMT
My husband recalls I made (because I've forgotten), sweet potatoes for Thanksgiving. I don't remotely recall the recipe. Does anyone have one that they recommend?
We don't think or I should say he doesn't think there was a topping on it. The ones I've found all have toppings.
Any ideas? Please share!
Thanks!!
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Post by nlwilkins on Nov 24, 2019 8:32:55 GMT
I use canned sweet potatoes. Bring them to a boil, drain. Add sugar and dark corn syrup and butter to taste. Use mixer to mash. Add extra ingredients such as pineapple and pecans or not. Pop in the oven with marshmallows on top to brown the marshmallows. These will disappear when you warm them up as leftovers. Ours tend to be sweet and great for dessert when warming up leftover T-Day dishes.
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Post by Basket1lady on Nov 24, 2019 8:48:05 GMT
I’ve made this one dozens of times and it’s been stolen by many a person. Dixie was a wonderful friend who invited us to Thanksgiving dinner when I was on bedrest with DS. It’s the only Thanksgiving dinner I’ve not made in my 29 years of marriage. She did a great job!
Dixie’s Sweet Potato Casserole
3 cups sweet potatoes
1/2 cup sugar
1/4 cup butter
1/4 cup milk
2 eggs
1 teaspoon vanilla
Topping:
6 tablespoons of butter, cold
1 cup brown sugar
1/2 cup flour
1 cup pecans, chopped
Mash the potatoes and add the sugar, butter, milk, and eggs. Add in the vanilla. Pour into a greased dish. In a separate bowl, mix the topping (butter, brown sugar, and flour) with your fingers or a pastry blender until the butter is the sized of peas. Stir in the pecans and cover the potato mash.
Bake at 350 degrees for an hour if the dish is already warm, or 1 1/2 hours if you are pulling it cold from the refrigerator.
I bake my sweet potatoes (be sure to put them on a foil lined baking sheet or they will leak a bit and mess up your oven!), but you can also use boiled or canned. You can make them dairy free by substituting non-dairy butter and using almond milk or the like.
These can easily be made up a day or two before hand and kept in the refrigerator. The mash also freezes well--I freeze it before cooking so that I will have that crunchy topping. If I make them ahead of time, I'll put the topping in a separate zip bag so that the pecans don't get mushy. Add them just before baking. I've also made this in a crockpot and yes, the pecan topping does get crunchy.
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Post by Neisey on Nov 24, 2019 13:27:43 GMT
The above recipes sound yummy but I’ve never gotten the nerve to try one with marshmallows. I’m not a fan of them so worry it would ruin the dish for me. I go really simple with my “recipe”. Boil, drain and mash the sweet potatoes. Add butter, stir to mix and pour into casserole dish. Top with brown sugar and additional small pats of butter. You can refrigerate til needed. Heat in a 350 oven (Canadian lol). Brown sugar crisps up. Family favorite at my house.
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ashley
Pearl Clutcher
Posts: 3,400
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Post by ashley on Nov 24, 2019 13:46:47 GMT
Once I had a mashed sweet potatoe dish that had a bit of vanilla and orange juice/zest in it, and it was very good!
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Post by MZF on Nov 24, 2019 13:55:50 GMT
We eat sweet potatoes often with our dinners. I just peel, cut into bite sized pieces, and steam (microwave steamer). No toppings or added seasonings--yummy by themselves.
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twinsmomfla99
Pearl Clutcher
Posts: 3,987
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Post by twinsmomfla99 on Nov 24, 2019 14:21:38 GMT
We used to do the sugary route for sweet potatoes:
Peel and cut into quarters, then boil in salted water. In a skillet, melt butter and stir in brown sugar to make a syrup. Add the cooked potatoes and and stir them around to coat.
While I love these potatoes dripping in butter and brown sugar, they aren’t exactly healthy. Once I started eating baked sweet potatoes, I decided a good sweet potato doesn’t need all that extra sugar so now I roast them instead:
Peel and cube sweet potatoes. Place in ziploc bag and add just a little bit of oil. Shake the bag to coat with oil (add more a little at a time until coated. Place on baking sheet and sprinkle with salt or cinnamon then roast until tender.
I make these ahead of time and just toss them on a baking sheet to warm up for a few minutes before serving. They are delicious cold, too. Just grab a handful for a snack!
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Post by crazy4scraps on Nov 24, 2019 14:31:35 GMT
We just roast them and put some butter and a bit of brown sugar on top once they come out of the oven. They really don’t need all that other stuff added.
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Post by mags243 on Nov 24, 2019 17:35:33 GMT
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Post by tenacious on Nov 24, 2019 18:39:49 GMT
I used to add the eggs, cream, etc...now I just roast the potatoes with skin on, slide them out of their skins and mash, add butter, salt, then top with a pecan/brown sugar streusel. I throw marshmallows on half just for those who like them.
I think lightly salting the potatoes before they are topped with the sweet streusel is key.
Erin
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Post by kamper on Nov 24, 2019 23:16:33 GMT
I don't care for 'sweet' sweet potato dishes. It's not something my family ate. My DH LOVES sweet potatoes though. I usually make this: Roasted Yams with Citrus and Coriander Butter As a bonus you can do part of the recipe ahead. I've even made this while camping by just boiling the potato chunks and then heating them with the butter in foil over the fire. |
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