Louisiana-style sweet potato casserole

November 22, 2012 by Angie

Week 47’s 52 Weeks of Baking Challenge is sweet potatoes. My mom makes the best sweet potato casserole! I already made a vegan sweet potato casserole earlier this year for the gluten-free challenge. It really doesn’t compare to the Southern version my mom makes for Thanksgiving every year so I cheated a little by submitting hers for the challenge. I cooked/baked a lot of other stuff for today and I’m bringing an amazing recipe to people’s lives so I don’t feel too bad about it. I do, however, regret not eating more sweet potato casserole.

 

Mmmm, brown sugar topping.

Mom uses a recipe from a cookbook of New Orleans dishes called La Bonne Cuisine. Here it is!

Ingredients

1 (2 pound 14 ounce) can sweet potatoes
2 eggs
1/4 cup margarine
1/2 cup sugar
1/3 cup evaporated milk
1 teaspoon vanilla

TOPPING:
1/3 cup margarine
1/4 cup light brown sugar
1/2  cup flour
1 cup chopped nuts (optional)

Directions

In a saucepan over low heat stir the sweet potatoes until thoroughly heated.  Remove from heat and cream well.  In a bowl mix together the remaining ingredients and add the mixture to the potatoes.  Pour the mixture into a pie pan.  In a small saucepan melt the margarine and add the remaining topping ingredients.  Pour the topping over the potatoes.  Bake the casserole, uncovered, at 350 degrees Fahrenheit for 35 minutes. Serves 4-6.

There it is hanging out by the cranberry sauce.

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