January 26, 2014

Candied mashed sweet potatoes

As often, I am very late with my posts and it is now high time to finish this Thanksgiving series. This being said, nothing prevents you from preparing these recipes outside the festive season, and it was actually early February when I sampled this lip-smacking side dish for the first time. Tom and I were staying at our friends' Dianne and John in Edmonton, Canada, where the Winter is very long and cold, and Dianne cooked a wonderful dinner for us and the family, featuring, among several other sides, this sweet potato casserole. I found this being the ultimate gourmand side dish, and couldn't possibly not ask Dianne for the recipe.

The dish was so popular among our guests at Thanksgiving (especially those who eat no or little meat), I am now pleased to further share Dianne's recipe on my blog. I have to admit, I did cut quite significantly on the butter and the sugar, as the recipe calls for, um, generous amounts let's say :-) However this is up to each one and also depends on what else you are serving together with this dish. So here's the original recipe, all the way from Alberta!

Ingredients for the sweet potato mixture
3 cups cooked and mashed sweet potato
1/4 cup milk
1/3 cup melted butter (~75g)
1 tsp vanilla extract
2 eggs, lightly beaten
1/2 tsp salt

Ingredients for the topping
1 cup chopped pecans
1 cup soft brown sugar
3 tbsp flour
1/3 cup melted butter (~75g)
1 cup coconut (optional)

Mix the ingredients for the sweet potato mixture together and spoon into an oiled ovenproof dish.
Combine the ingredients for the topping and sprinkle over the sweet potato mixture.
Bake at 375°F, or 190°C, for 25 minutes or until brown on top. This can be made ahead of time and put back in oven prior to dinner.

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