Murf, one of my faithful readers and part-time proxy conscience, asked for my recipe for sweet potato casserole. This is dish that I actually follow a recipe instead of just adding stuff together and seeing what comes out. Since she’s a Yankee, I thought the hospitable thing to do is to pass the recipe along and do my part to educate those up above the Mason Dixon line on good down home Southern cookin’.
Sage’s Sweet Potato Casserole (This came from my mom, and I forget now just who it was that she stole this here recipe from, but I sure it originated with the mother of Robert E Lee.)
3 cups sweet potato (canned or cooked, if canned be sure to drain)
1 stick butter
1/2 cup brown sugar
1 teaspoon cinnamon
Place in a casserole dish
Mix together and place on the top
1 cup cropped pecans
½ stick butter
1 cup brown sugar
1/4 cup flour
Place on top of sweet potato mix and bake at 350 F for 30-40 minutes.
Chef's note: If you add enough butter and brown sugar and you can take the nutritious sweet potato and make it as bad as much of rest of our holiday flair. I do the same thing with cream spinach, boiling away all the nutrients and then cooking the wilted leaves in heavy cream.