Thursday, December 18, 2008

Candied Sweet Potato Casserole

This is one of the best sweet potato dishes I have ever tasted (let alone made!). It has been requested at both Christmas and Thanksgiving meals for the past two years. It is very simple to make and is great to take to a place where you have to drive to, as the recipe calls for 15 minutes of sitting to let the casserole solidify.   I wouldn't eat it on a regular basis due to the sugar content, but for holidays and special occasions it is a great treat.  Almost like dessert!

Candied Sweet Potato Casserole

8 medium sweet potatoes
1/2 stick of butter, sliced into small cubes
1 cup brown sugar
1/2 cup crushed pecans
3 tablespoons maple syurp
2 tablespoons vanilla
4 large eggs
teaspoon lemon zest
1/2 lemon squeezed for juice

Peel the sweet potatoes and cube into 1/2" cubes. Boil in large stockpot of salted water for 15 minutes. Drain and let cool in colander for 15 minutes. Mash sweet potatoes in large bowl then add eggs, maple syrup, vanilla, lemon juice and zest. Stir together until combined. Place in a large buttered casserole dish. Top with brown sugar, crushed pecans and small cubes of butter. Bake at 350 degree oven for 45 minutes or until bubbly around edges of pan. Remove from oven and let sit for 15 minutes to solidify. Makes about 10 servings.

I have taken this out of the oven, put the casserole cover on, wrapped in towels and driven for an hour and a half and the items are still nice and warm when I have arrived at my destination.

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