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So, if you cannot say something nice, then, then invent something kind. It is hard to find a sweet potato that you would want to take home to mom. They are, candidly, just plain ugly. Perhaps that is extreme. They are certainly more than a little raw around the edges. All the edges.

Of course, sweet potatoes are not actually potatoes. And, contrary to common folklore, they are not related to yams. They actually are part of the Morning Glory family. Yes, it’s a weed. But one that — when suitably made over and properly attired — can be something you’ll proudly take home to mom. Or just keep for yourself and enjoy.

From the wonderful new book Texas on the Table by Terry Thompson-Anderson, here is a sweet potato dish ready for your fall table. It is a heritage family recipe that Terry says has graced many Thanksgiving tables. Suzen and I have not made this dish yet ourselves. But in three weeks, we will. We wanted to give you a heads up on an idea that you may want for your own holiday feast.

I’m not going to mention the m-word [marshmallow] here. The pecans are still present, though, and some brown sugar, but basically this is a pototo+egg+milk combination that you simply bake until oozing and readily relished. A little cinnamon and lots of vanilla add flavor hints. There’s sufficient butter to make the dish thoroughly enriched.

If your family demands sweet potatoes for Thanksgiving, and you long for a recipe that could become a family tradition that everyone actually likes, then this dish deserves your attention.

It’s a sweet potato transformation, one that might transform you, too.


 

Thanksgiving Sweet Potato Casserole

Yield: serves 6-8

Ingredients:

Potato Mixture:

  • 3 large sweet potatoes [27-30 ounces], washed but unpeeled
  • ¾ cup butter, softened and cut into ½-inch cubes
  • ¾ cup sugar
  • ½ teaspoon kosher salt
  • 3 eggs, beaten
  • ½ cup evaporated milk
  • 1 tablespoon vanilla extract
  • ½ teaspoon

Topping:

  • ¾ cup firmly packed light brown sugar
  • ¼ cup unsalted butter, softened and cut into ½-inch cubes
  • ¼ cup all-purpose flour
  • ⅔ cup chopped pecans

Preparation:

Preheat oven to 400°F. Lightly butter a 13 x 9-inch baking dish; set aside. Set the sweet potatoes in a second baking dish; bake in preheated oven for about 40 to 45 minutes, or until you can insert a fork into the flesh with ease. Remove the sweet potatoes and set them aside for a few minutes until they are cool enough to handle. Lower oven temperature to 375°f. Peel the skin from the potatoes and place the potatoes in a large bowl. Mash the potatoes thoroughly. Add butter, sugar, salt, eggs, evaporated milk, vanilla, and cinnamon, stirring to blend well and melt the butter. Turn the mixture into a prepared baking dish.

To make the topping, combine brown sugar, butter, and flour in the work bowl of a food processor fitted with the steel blade. Process until smooth and fluffy. Add the pecans and process just to blend, using the pulse feature and leaving the pecan pieces fairly intact.

Spread the topping over potato mixture. Bake in preheated oven until set and lightly browned on top, about 45 minutes. Serve hot.

Source: Texas on the Table by Terry Thompson-Anderson

Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4 for1/30th second at ISO‑3200