Sweet Potatoes with Brown Sugar and Pecans

Photo Courtesy: Dr. Debarshi Chatterji

Today I have a sweet buttery treat for the Sweet Potato lovers – a Sweet Potato casserole with Brown Sugar and Pecans. I know Thanksgiving has come and gone but sweet potatoes are available throughout the year and with this recipe you wont have to wait till the end of the year to enjoy a bowl of your favorite casserole and the best part, you can just prepare a small amount for yourself by using half amount of the given ingredients. Fun and convenient, right? 

Since we moved to Kansas City, I have missed only two things: my friends back in Alabama and southern food. I love a traditional Thanksgiving dinner which we used to enjoy every year with our friends – Vicki and Calvin and this casserole has always been one of my favorite dishes. In Alabama, this buttery casserole is prepared in almost all the restaurants and local joints and Debarshi always used to bring me a big take out. That was how we started our holidays and it soon became a tradition for us. So this thanksgiving, I decided to prepare my own version of Sweet Potato Casserole. I served it along with Jambalaya Rice and Pecan Pie to Debarshi and he loved it! 

Normally a Sweet Potato Casserole consists of two parts: the filling and the topping. The filling is prepared by mixing butter, brown sugar and mashed sweet potatoes together and the topping is prepared by mixing pecans, butter and brown sugar. I decided to leave the topping part altogether and mixed the pecans in the filling itself, result? Buttery sweet yummy casserole. So how about you give this appetizing dish a try? I assure you, it tastes as good as it looks!

Bon Appetit!  

Ingredients:

• Sweet Potatoes – 3-4, medium
• Brown Sugar - 1 cup, packed
• Eggs - 2 large, lightly beaten
• Vanilla Extract - 1 teaspoon 
• Milk – ½ cup 
• Butter - ½ cup, melted
• Pecans - 1 cup, chopped

Let’s do some preparations:

• Peel the Sweet Potatoes.
• Cut them into 1-inch slices and put them in a saucepan. 
• Cover with water, bring to a boil and lower the heat to medium-low. 
• Cover the pan and cook for about 15 minutes, or until the potatoes are very tender. Drain, mash, and let them cool slightly before using in the recipe.

Directions:

• Heat the oven to 350 F.
• Butter a baking pan (8-inch square)
• In a large bowl, combine the mashed Sweet Potatoes with the Brown Sugar, the Eggs, Vanilla Extract, Milk, Butter with the chopped Pecans. 
• Blend thoroughly and spoon the mixture into the prepared baking dish.
• Bake the casserole for 35 to 40 minutes or until the filling is hot and the center is mostly set.
• Insert a knife near the center and check if it comes out clean. If not, then continue to bake for another 10-15 minutes.

Note: 

• My oven has a blind spot where it bakes unevenly. If your oven also has one of those spots, then it will take longer to bake the casserole. Try moving it to a different place for an even bake.

Recommended Reading:

• Easy Pecan Pie
• Homemade Herbed Skillet Potatoes
• Roasted Vegetables Recipe
• Steamed Broccoli
• Corn on the Cob and Grilled Corn
• Southwestern Style Roasted Sweet Potatoes & Red Peppers
• Mashed Potatoes with Garlic
• Dr. D’s Smoked Ribs