Sweet Potato Casserole

Posted on - November 18, 2017 / Author - Tanorria Askew / Category - Uncategorized

Tradition in incredibly important in most families, including mine.  Not only was the setting, people, and atmosphere traditional, so was the food.  Traditions in our family included turkey, cornbread dressings, giblet gravy, candied yams, mac and cheese, collard greens, sweet potato casserole and more!  There weren’t a lot of things brought to the table that I didn’t like, and it seemed like you had to have two plates to fit everything in.

It goes without saying that Thanksgiving is a day of time in the kitchen, time in front of football games, and time with friends and family.

This year I teamed up with my new friend Alyssa Raymond from WTHR to give you some fun ideas for Thanksgiving.  There was always a toss-up between candied yams and sweet potato casserole with my family.  Both common traditions at a lot of Thanksgiving dinner tables, but I decided to go with sweet potato casserole as a feature this year.  I hope you’ll consider making this fun one that has a twist.  Of course, I found a way to include bourbon in a side dish, and I also threw in a fun topping that’s far more sophisticated than marshmallows.

Sweet Potato Casserole

3-4 large sweet potatoes

3 eggs

½ cup butter, divided

1 cup brown sugar

1 Tbs maple syrup

1/4 cup bourbon

1 Tbs cinnamon

½ tbs nutmeg

½ tsp ground ginger

2 tsp kosher salt

½ cup roll oats

¼ cup dried cranberries

¼ cup pumpkin seeds, toasted

¼ cup brown sugar

Peel sweet potatoes, and cut into quarters.  Place in a large pot and cover with water.  Bring pot to a boil and cook for 20 minutes or until fork inserts easily.  Drain sweet potatoes and place in a large bowl.

Preheat to 375 degrees.  Mash sweet potatoes while still hot (some chunks are okay).  Add half the butter.  Stir in sugar, syrup, cinnamon, nutmeg, ginger, and salt.  Potatoes should still be warm, so work quickly to stir in eggs.  Once mixture is fully incorporated, scoop into a glass casserole dish.

In a separate bowl, mix together oats, cranberries, pumpkin seeds, and brown sugar.  Cut remaining butter into small cubes.  Sprinkle mixture on top of sweet potato and top with cubes of butter.  Bake for 25 minutes.

 

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