Cartoon by Sam Wallace
Sweet Potato Casserole Recipe
According to Fire Spotlight contributor and former firefighter Jay Adams, he taught his mom this “winning” recipe and she was invited to more covered dish things than she could handle.
INGREDIENTS:
SWEET POTATOES
2 lb. sweet potatoes (about 2 large)
Vegetable oil
Kosher salt
1/2 c. unsalted butter, room temperature, plus more for pan
1 c. table sugar
2 large eggs, beaten
1 tsp. pure vanilla extract
1/4 tsp. freshly grated nutmeg
BROWN SUGAR CRUST
1/2 c. chopped raw pecans or walnuts
1/2 c. packed brown sugar (Dark is always better)
1/4 c. all-purpose flour
1/2 tsp. kosher salt
2 tbsp. unsalted butter, melted
DIRECTIONS:
SWEET POTATOES
- Preheat oven to 425° and line a 11″-by-7″ (or 2-quart) baking dish with foil. Rinse and scrub potatoes to dislodge any dirt, then pat dry. Using a fork, poke holes all over potatoes. Drizzle lightly with oil; gently season all over with salt.
- Transfer potatoes to prepared pan and roast, uncovered, until cooked through and flesh is easily pierced with a fork or paring knife, 60 to 65 minutes.
- Transfer potatoes to a large heatproof bowl. Discard foil and grease pan with butter. Reduce oven temperature to 375°. When potatoes are cool enough to handle, remove skins.
- In a large bowl beat potatoes and sugar, by hand, or a mixer set on medium speed until sugar is incorporated and potatoes are mashed. Add butter and continue mixing until incorporated and fluffy, about 2 minutes. Add eggs, vanilla, and 3/4 teaspoon salt and beat until mixture is almost doubled in volume, about 5 minutes. Pour mixture into prepared pan and spread with a spatula.
- Bake casserole until the center is set but slightly jiggly and edges are beginning to brown, about 35 minutes. Let cool slightly.
BROWN SUGAR CRUST
- In a medium bowl, combine pecans, brown sugar, flour, and salt, breaking up any clumps of sugar with your fingers. Drizzle in butter and toss with a fork until mixed well.
- Evenly sprinkle brown sugar mixture over potatoes. Continue to bake casserole until crust is firm and starts to brown, about 10 minutes more. Let cool 10 minutes before serving.