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.
