Under Sweet Potato Duress

Sweet potatoes are about a southern as grits. You can bet that if there is a celebration, that there will be a sweet potato casserole somewhere. Although my youngest daughter has never even crossed the Mason Dixon, she is a firm believer in this tradition as well, so every year, without doubt, Grandma Net’s Sweet Potato Casserole is her choice to make for Thanksgiving. It is creamy and sweet, and should be served as dessert, but somehow makes it on the table for dinner instead.

Over the years, changes have been made.  We have life threatening egg and nut allergies in our family.  I can’t remember for certain if there were eggs in the original version, but do I know for a fact that there was a pecan streusel topping that was my favorite that for years has been omitted. I’ll include it for you though! I think the filling is so rich that it really needs to be offset with something other than marshmallows, but that is my daughter’s favorite, so we have compromised and just put a single ring around the edge of the big marshmallows and left the center open.

Grandma Net’s Sweet Potato Casserole (Printable Recipe)

• 4-5 medium (about 2 pounds) sweet potatoes peeled and cut into 1 inch cubes.
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3 tablespoons butter
• ¾ cup white sugar
• ½ cup brown sugar
• ½ cup pecans chopped
• ¼ cup or so of AP flour

For the topping

• 1 bag of marshmallows (small for a thin layer, large for a thick layer)
• ¼ cup brown sugar
• ¼ cup chopped pecans
• 1 stick cold butter

I do not boil the potatoes because it water logs them and can result in a really runny finished product. Place your potatoes into a microwave safe dish with 1 tablespoon of water and cover tightly with plastic wrap.  Depending on your microwave, cook for 10-20 minutes stirring and testing every 10 for doneness.  They are done when a cube of potato will break in half easily with a fork.

Mash the potatoes with a masher for chunky potatoes. But I usually use the mixer because I like a more whipped consistency.  Also if you use the electric mixer, any strings from the potatoes will snag on the beaters and produce a really smooth batter. Add the butter, vanilla, cinnamon, sugar and brown sugar, pecans and mix.  If it feels a little loose, add flour 1 tablespoon at a time until it is the consistency that you are looking for.  Don’t add too much or it will taste pasty.

For marshmallow topping don’t do anything just yet.

For streusel topping, sprinkle the top with the brown sugar and nuts, then cut the cold butter in pats and checkerboard over the top.

This can be made 2-3 days in adavance, refrigerated and cooked on the day that it is to be served.

Bake at 350^oF until golden and hot, about 15-20 minutes.  This is the time to put on the marshmallows. Spread the small ones in a single layer over the top or stack the large ones in a pattern, then bake until the marshmallows are toasted.