Friday, January 13, 2012

Sweet Potato Casserole

I absolutely adore sweet potatoes. Any which way you want to cook them, I want to inhale them. They are my kryptonite. Bizarre? Perhaps. Lucky for me I live in the great state of North Carolina and they are native to this area. We even got a few sweet potatoes in our farm box this week-score! Here is a semi-healthy recipe I found to use them.

3 cups cooked/mashed sweet potatoes (about 2 1/4 lbs raw)
1/3 cup packed brown sugar
1/3 cup skim milk
2 egg whites or 1/4 cup egg substitute
2 Tbsp butter or margarine, melted
1 tsp vanilla extract
1/2 tsp salt

1/2 cup packed brown sugar
1/4 cup all-purpose flour
2 Tbsp butter or margarine, cold
1/3 cup chopped pecans

Preheat oven to 350 degrees and spray an 8x8 dish with cooking spray.
Combine all filling ingredients and mix well. 
Spoon into prepared baking dish and spread evenly.
In a different bowl, combine the brown sugar and flour for the topping, then cut in the cold butter until the mixture resembles coarse crumbs. 
Stir in chopped pecans and sprinkle over the sweet potato mixture in the baking dish. 
Bake 30 minutes.

What's your go-to recipe for fresh sweet potatoes?

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