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Friday, November 11, 2011

Sweet potato crunch


As the weather turns colder, and we move closer to Thanksgiving, I've had holiday foods on the brain. We had pumpkin pie last week, and sweet potatoes a few days ago. Both pumpkin and sweet potatoes are rich are carotene, Vitamin A and other important nutrients. Try to watch the sugar and fat when you use these ingredients!

Last year, at Thanksgiving, my mother-in-law made a terrific sweet potato casserole. This was my attempt to re-create it this week.

You'll need:

3-4 medium sweet potatoes
1 teaspoon vegetable oil
2 tablespoons butter or margarine
1/4 cup evaporated milk
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

For topping
1/2 cup chopped pecans
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/4 teaspoon cinnamon
1/4 cup brown sugar

Wash and dry the sweet potatoes, then prick them all over with a small knife. Rub them with the one teaspoon oil, place on a baking sheet and bake in a 350 degree oven for 45 minutes to one hour. Remove from oven and let cool until you can handle them. Peel the sweet potatoes, cut in 1-inch pieces and place in a large mixing bowl. Add butter, milk, brown sugar, cinnamon and cloves. Mash with a potato masher until all is smooth and combined. Put the mashed sweet potatoes in a 2-quart baking dish that has been sprayed with non-stick spray. Mix all the topping ingredients in a medium bowl, using a small fork to incorporate completely. Sprinkle the topping evenly over the sweet potatoes. Bake the dish in a 350 degree oven for 20-30 minutes, or until the top is browned and bubbly. Cool slightly before serving. Yield: About 4 1-cup servings.

1 comment:

  1. I cannot wait to try the sweet potato dish! :) Mom's coming to visit for Thanksgiving, so I'll be sure to include it.

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