Tuesday, November 25, 2008

sweet potato casserole

We are spending Thanksgiving with my in-laws and though I have made several offers, I have only been assigned one item to make. The item. Nope, not the bird. The sweet potato casserole. This recipe is amazing. Like many a Thanksgiving vegetable side dish, I feel confident that it yields little nutritional content. The vegetable aspect is for show. It is dessert. But man, it kicks pumpkin pie's (butt, crust?) every time.

It may become a staple on your Thanksgiving table, too.

Sweet Potato Casserole

mix all of this together and put it in a buttered casserole dish:

40 oz. of sweet potatoes (I used canned yams)
1/2 cup of softened butter
1/2 cup of sugar
2 eggs, beaten
1 tsp. of vanilla

soft boil below ingredients until it reaches soft ball stage:

(for those who are saying "huh?" you can use a candy thermometer which will tell you when it reaches this stage or you can blend it longer then you ever thought possible and then eventually you can take a little piece of the carmel like mixture and form it into a 'soft ball'. Drop the ball in a cup of cool water and it will remain a ball if it is ready.)

1/3 cup of milk
1/2 cup of heavy whipping cream
1 cup of light brown sugar
1/3 cup of melted butter

pour topping over sweet potato mixture. sprinkle with pecans. bake at 350 degrees for 30 minutes.

you may want to double this recipe, it's that good.

{image from Jess}

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