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.)
Mix together
3 cups sweet potato (canned or cooked, if canned be sure to drain)
1 stick butter
1/2 cup brown sugar
2 eggs
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.
yum! I will definitely try it next year!
ReplyDeleteOnly part-time?!?
ReplyDeleteThis sounds like one that I just had recently for the first time. This person made it in an 8x8 dish. Since you didn't specify size of casserole dish, does that sound about right?
Do you chop the pecans yourself or do you dare to purchase already chopped ones? ;)
Along the same line, do you use the canned variety of sweet potato?
I assume the butter should be softened?
And what about the brown sugar - lightly packed or packed so hard that it takes the shape of the measuring cup?
:-)
I was being nice about part-time... were my instruction really that unclear?
ReplyDeleteI've used 9X9 inch pans as well as a 1 1/2 quart covered casseroles
I buy whatever is the cheapest pecans I can get and still cut them up more (I have a nut chopper)
I've used the canned variety as well as cooking the sweet potatoes myself (and I've both boiled and baked them--baking probably saves the more of the stuff that's good for yeah)
I don't soften the butter, I use a potato masher, the baking will finish it off by melting it so you only have to get it generally mixed together, not creamed
I don't pack my brown sugar (I don't even always use a measuring cup), but I certainly wouldn't pack it so tight it took the shape of the cup as it would then be harder to mix up...
I don't know about anyone else but in my world, your instructions were unclear. Thanks! :)
ReplyDeleteSounds positively sinful!
ReplyDeleteI came back to tell you that I suppose it is because I have been cooking for a long time, but I didn't think your recipe was incomplete. I can see how a beginner might, though.....LOL
ReplyDeleteGosh, if this came from the mother of Robert E. Lee, then it HAS to be good...lol It sounds yummy.
ReplyDeleteHere visiting from Michele's.....
Kenju, THANKS for the comment on the completeness of my recipe. You made my day and probably Murf's too! (big evil grin)
ReplyDeleteTerri, If it wasn't Lee's mother, it was Martha Washington!
ReplyDeleteYeah, sounds like a wonderful dish. You wouldn't have calorie and fat information per serving, would you? Heh. J/K.
ReplyDeleteI must admit though, there's nothing like good down home Southern cookin'.
Maybe when I get as old as you, Kenju, I wouldn't notice the missing elements in his recipe. "LOL"
ReplyDelete