For those of you who missed my sweet potato casserole
from Thanksgiving,
you're getting another go at it.
I made it again for Christmas
and probably won't make it again until
next Thanksgiving.
It's rich.
It's buttery.
It's marshmallowey.
It's pecaney.
It's just plain good.
And to me,
it means Holiday and Tradition.
First, I peeled and sliced three sweet potatoes
and cooked them in boiling, salted water
until tender.
Drain.
I sliced half a stick of butter and added
that to the 'taters while still hot.
Mix well until butter is melted.
Add in two eggs,
beating well after each addition.
Then I beat in 1/2 cup of milk.
You could use cream if you want more richness.
Beat well ...
and spread into a 9-inch square pan.
Top with pecans ...
... then a layer of brown sugar,
marshmallows,
and butter pats.
Bake at 350 degrees for about 30 minutes -
until marshmallows are nicely browned.
Quick.
Simple.
And really good.
I always like it when I don't have any leftovers
and this is one of those dishes.
It's a shame I don't make this more often,
but for some reason,
I associate this particular dish
with the Holidays,
so it only gets made twice a year.
I guess that keeps it special.
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