While there are numerous responsibilities that go along with being an adult, one I’ve managed to overlook is the need to have a reliable “signature” dish to contribute to potluck dinners. In my case, most potlucks are family gatherings, and it’s well-established that Ola Mae brings red velvet cake, Pam brings cabbage casserole and Gail brings green beans (the way Grandma used to fix them).
No matter how you top your casserole, it’s the orange veggie underneath that makes this dish nutritious and delicious.
Photo Credit: Megan Bame
Sketch an outline for your desired marshmallow topping shape with a knife and spread the nut topping around the outline before baking.
Photo Credit: Megan Bame
Sweet potatoes are usually long and tapered at both ends.
Photo Credit: Megan Bame
But just recently, a family member pointed out to me that, in fact, I do have a signature dish – even dishes. With Thanksgiving around the corner, my cousin exclaimed, “Well, at least you know what you’re bringing!” It caught me a bit off guard, because I really hadn’t thought much about what I might bring to the family table this year. What was it that she thought was “my dish?” Turns out I have two staples: deviled eggs and sweet potato casserole, and it’s the delicious casserole recipe I’m going to share with you here.
I always set out my sweet potato casserole among the vegetables, but it could just as easily fit in with the desserts. The brown sugar, butter and pecans add a little extra touch of “sweet” to those fiber-rich orange taters, and it makes for a real treat when getting your daily fill of vegetables. Go ahead – taste for yourself!
Ingredients
-
3 cups cooked, mashed sweet potatoes (Boil peeled and cut-up sweet potatoes for 20 minutes and mash them by hand or with a mixer.)
-
1 cup sugar
-
½ cup melted butter
-
2 eggs, beaten
-
1 teaspoon vanilla
-
1/3 cup milk
Topping Ingredients
-
½ cup packed brown sugar
-
¼ cup all-purpose flour
-
2½ tablespoon melted butter
-
½ cup chopped pecans
-
Miniature marshmallows (optional)
Combine mashed potatoes, sugar, butter, eggs, vanilla and milk. Mix well. Pour mixture into an 8- by 8- or 9- by 9-inch casserole dish. Combine topping ingredients and sprinkle over potato mixture. Bake at 350 degrees F for 25 minutes. (Makes 8-10 servings.)
I’ll sometimes use a 9- by 13-inch dish, but I don’t alter the recipe much. I’ll sometimes use more sweet potatoes and more nuts, with little noticeable difference in the overall flavor.
In my opinion, the topping is what makes this dish a standout. But my grandfather-in-law can’t eat nuts, leading me to find a topping alternative that added to the presentation. I had originally left one corner of the casserole topping-free for baking, then I added miniature marshmallows to that section just before serving. Being somewhat concerned about presentation, though, I decided to move the marshmallows to the center of the dish. But rather than just creating a marshmallow blob, I planned a shape. Just sketch an outline of your desired design with a knife and spread the nut topping around the outline of your shape. I usually make a star, but the possibilities really are endless! After adding the marshmallows, put the dish back in the oven for 5 minutes, just long enough to toast the white, fluffy tops.
With this added creative touch, perhaps this special sweet potato casserole will become your signature dish that’ll grace your holiday table – as well as please your guests’ palates.
