Well, this has been a very busy weekend and it's not even over yet. Saturday started out with the usual trip to the farmer's market in downtown Rockville. I managed to score some kale, broccoli, cauliflower and a $10 bushel of apples that has completely taken over my small beer fridge. Eventually those are going to be turned into apple butter, but for now they make a nice snack.
Saturday night was the infamous Lester's birthday. In case you don't know who Lester is, he is Tim's father. :) Like all Johnson family events, everyone makes a dish or two and we eat eat eat until we can't eat any more. I decided to bring my butternut squash soup , and also a sweet potato casserole, minus the icky marshmallows that you usually find on top. I know some people enjoy them, I personally don't. I think that pecans compliment the sweet potato much better, so that's what I did.
Sweet Potato Casserole
* 4 cups sweet potato, cubed
* 1/2 cup white sugar
* 2 eggs, beaten
* 1/2 teaspoon salt
* 4 tablespoons butter, softened
* 1/2 cup milk
* 1/2 teaspoon vanilla extract
Topping
* 1/2 cup packed brown sugar
* 1/3 cup all-purpose flour
* 3 tablespoons butter, softened
* 1/2 cup chopped pecans
(Little tip: you can double this recipe to add some extra topping if your using a larger casserole dish)
Preheat oven to 300-325 degrees. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a baking dish.
In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake in the preheated oven 20-30 minutes, or until the topping turns a light brown.
This was super easy and turned out great! This will be made again and again. I can promise you that.
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