Sweet Potato Casserole Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1½ cups chopped pecans, divided
4 cups mashed sweet potatoes (at least 6 large)
1 egg beaten
½ cup (1 stick) butter, melted
½ cup canned coconut milk (I usually use Thai brand)
Somewhere between no brown sugar and 1½ cups
2 teaspoons vanilla
1 teaspoon cinnamon (or more)
½ teaspoon ginger (or more)
¾ teaspoon nutmeg (or more)
½ teaspoon ground cloves (or more)
½ teaspoon salt
|
|
Directions: |
Directions:One day before making the casserole: Microwave or bake the sweet potatoes until very soft. Let them cool at room temperature and then refrigerate.
The next day, preheat the oven to 350º. Sprinkle half of the ground nuts on the bottom of a 2½ quart greased baking dish (preferably ceramic). Mix the remaining ingredients. Pour this mixture over the nuts in the baking dish and then sprinkle the remaining nuts on top. Gently press nuts into the sweet potato mix so that they don't burn on top. Bake uncovered at least 30 minutes, or until knife comes out clean. |
|
Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: I got this recipe from my friend, Shellie, and I've been making it every Thanksgiving for many years. I usually make one dish with the pecans, and one without, but the pecans really caramelize nicely.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Sweet Potato Casserole is from