I’ve done a lot of cooking lately … nesting perhaps?… so I have a few recipes to catch up on.
I made this sweet potato casserole for a family potluck and it received good reviews but man… was it ever sweet! So when I made it again for a dinner party, I left out a lot of the sugar and it was still scrumptious. There might even be room to leave out more of the sugar, given that the sweet potato lends its own sweetness to the dish.
The original recipe is here but I’ve made quite a few additions and modifications.
4 1/2 cups sweet potatoes, baked and mashed
1/2 cup butter, melted
1/3 cup milk
1/2 white sugar or 1/2 cup of maple syrup (we prefer the maple syrup because it’s sugar in a natural state, but either works)
1/2 teaspoon vanilla extract
2 eggs, beaten
1 cup dried cranberries
For the topping:
1 cup light brown sugar
1/2 cup all-purpose flour
1/3 cup butter
1 cup chopped pecans
Preheat oven to 350 degrees. Grease a 9×13-inch baking dish.
Mash the baked sweet potatoes (they can be microwaved as well but I’m not sure that lends the same flavor as baking more slowly). Mix with 1/2 cup butter, milk, maple syrup, vanilla extract, and beaten eggs. Stir in dried cranberries. Spread into prepared baking dish.
In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly. Stir in pecans. Sprinkle mixture over the sweet potatoes.
Bake for 25 minutes, or until golden brown.