Although I normally make this dish for Thanksgiving, I made it for Easter this year to take to a friend’s house for a big family Easter Dinner (thanks Tim and Julie!). It travels well, is easy to make, and is always a crowd favorite. And – it transforms people’s views of sweet potato casserole if they are used to the super sweet versions with marshmallow topping.
I first tried this one a while ago to bring up to Michigan for Thanksgiving, and have been making it ever since. The recipe originally came from Food Network, but was adapted from reviews from others and my own additions. The result is a tried and true favorite that is made frequently in our house.
And, a testament to how easy it was – I made the dish during a 5-day stint of watching my adorable nephews (18 month old and 6 year old). I actually cooked and mashed the potatoes the night before during a break in the action, then put the rest together during the little one’s nap the next day. The whole dish takes time (an hour or so to cook the potatoes then another hour to put it together and bake) but not much hands-on time, which I love.
And, to those at Easter Dinner who asked for the recipe – here it is! Sorry for the sad looking picture, but it conveys how people were digging into it before I had gotten my camera out! My 18-month old nephew/godson even ate a few monster helpings (although a photo of him with orange mush all over his face and hands wouldn’t have been as appealing).
SWEET POTATO CASSEROLE
Serves 6 (easily doubled for a crowd using a 9×12)
2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten with a fork
3 tablespoons unsalted butter, melted plus more for the preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of freshly grated nutmeg
Freshly ground black pepper
1 stick melted butter
1/3 cup flour
1 cup pecans
1 cup brown sugar
Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool. (you can also peel and boil if you prefer)
Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.
Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecan topping mixture. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.