Friday, December 4, 2009

Kristy's Sweet Potato Casserole

So before Thanksgiving I was looking for a new twist to the sweet potatoes. Last year we visited my sister & family in TN. Her neighbor, Kristy, brought over a sweet potato casserole that was delicious. So this year, when we went to my sister's new house in KY, we made the dish. Now that we made it, we are looking forward to the next time (with the addition of a crunchy bottom). It was a HUGE hit! We did not have a single leftover to throw out.

6-8 large sweet potatoes
1/2 c brown sugar
1/2 c butter, softened
1/2 c granulated sugar
1 tsp vanilla
1 tsp cinnamon

Scrub potatoes under running water. Place whole, unpeeled potatoes in a large pot. Add water to sufficiently cover. Boil potatoes until done (I test them for doneness by sticking them with a fork. When they are easy to pierce they are done). Drain water. Remove skin from hot potatoes. I found the easiest way to remove the skins was by holding the potato with an oven mitt. The skins should slide right off. Place potatoes & rest of ingredients in a large mixing bowl (or place back in the pot). Mix until all ingredients are combined & potatoes are smooth. At this point you will need to taste & add butter & granulated sugar as needed. Sweet potatoes can vary in the level of sweetness so that is why you will need to taste & add sugar, if needed. We only had to add a little more sugar to ours. Now you are ready to put the potatoes in a baking dish. This dish can be prepared & placed in the refrigerator until ready to bake. Bake at 350 degrees until heated through. Add marshmallows to the top & broil until lightly brown. YUM-O!!! Next time I am going to put together a crumb bottom using butter, brown sugar & cinnamon (If I liked pecans I would add some of those too). I can't wait!

I did not take a picture of the dish by itself, but in the one below it is just under my husband's plate (we do a very informal meal, buffet style & even use what we call "trays" for our plates - LOL).

No comments: