I make this recipe for Thanksgiving. It is a nice change from that marshmallow covered dish that I do not like anyway. It gives you the sweetness you want in a more adult way. Try it on your table this year. It is a reproduction of a famous steakhouse classic. The crust is sweet and crunchy. The inside is smooth, savory and warm. I found this recipe online because the steakhouse will never tell the recipe, they won't even tell the ingredients. I think it is pretty close to the real thing, and if it's not, it is great anyway.
My pictures below show the doubled version that I made for my holiday. It doubles well, however you need to cook it for double the amount of time. However, you will find yourself with extra crust, that is OK. Just place it in the freezer for the next time you want it. You will be halfway there.
CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter -- melted
SWEET POTATO MIXTURE
3 cups mashed sweet potatoes (about 2.5 pounds)
1/2 cup sugar or brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs -- well beaten
1 stick butter -- ( 1/2 cup) melted
To make the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. The food processor makes this take easier. Set aside.
To make mashed sweet potatoes: Put sweet potatoes in foil, bake for one hour and a half at 400 degrees.
Remove from foil, remove the skins, place potato in a bowl and mash until smooth.
To make casserole: Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
Bake for 30 minutes. Allow to set at least 30 minutes before serving.
I guarantee there will be nothing left in the dish after dinner. This recipe is sweet and warm and the ultimate in Thanksgiving flavor.
My pictures below show the doubled version that I made for my holiday. It doubles well, however you need to cook it for double the amount of time. However, you will find yourself with extra crust, that is OK. Just place it in the freezer for the next time you want it. You will be halfway there.
CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter -- melted
SWEET POTATO MIXTURE
3 cups mashed sweet potatoes (about 2.5 pounds)
1/2 cup sugar or brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs -- well beaten
1 stick butter -- ( 1/2 cup) melted
To make the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. The food processor makes this take easier. Set aside.
To make mashed sweet potatoes: Put sweet potatoes in foil, bake for one hour and a half at 400 degrees.
 |
| Sweet potatoes ready for foil |
 |
| Ready for the oven |
Remove from foil, remove the skins, place potato in a bowl and mash until smooth.
To make casserole: Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
 |
| All the ingredients ready to mix |
Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
 |
| Sweet Potato mixture in the pan |
 |
| Cover with the crust |
 |
| All done, bubbly and hot. Ready to eat |
I guarantee there will be nothing left in the dish after dinner. This recipe is sweet and warm and the ultimate in Thanksgiving flavor.
I am making this again at the special request of my family.
ReplyDeleteIt is now a holiday tradition.