Screwed Up Texan has moved!

You will be automatically redirected to the new address. If that does not occur, visit
http://screweduptexan.com
and update your bookmarks.

Thursday, December 11, 2008

Best EVER Sweet Potato Casserole


It's like a pie and it's like a casserole--it is my best ever version of Sweet Potato Casserole to date! Oh my, this dessert/sidedish will have your tastebuds in heaven...and it is even better when paired with my famous (at least family famous) homemade whipped cream topping.

Welcome your mouth to sweet potato paradise: It is Home Sweet Home.

INGREDIENTS:

5 med sized cooked and peeled sweet potatoes (bake them or boil them)
1 Cup packed brown sugar
1/2 t salt
3 T butter or margerine, softened (nuke in microwave for 15 seconds)
1 egg
2 T ground cinnamon
1/2 t ground nutmeg
1/4 t ground ginger
1/4 C heavy cream or whole milk (did I mention this recipe is fattening?)

Topping

1 Cup packed brown sugar
1 T ground cinnamon
Marshmallows (optional)

METHOD:

Cream together the brown sugar, salt and butter or margerine with electric or stand mixer (you can use spoon, but it will take longer). Add the egg and continue to beat at med speed until the mixture reaches a whipped texture and mixture has lightened (about three minutes). Add the ground spices and blend well. Next add the sweet potato a little at a time (try cutting off portions of sweet potato). Beat in the heavy cream or whole milk and continue to beat for two minutes.


Transfer sweet potato mixture to baking dish such as a vintage pyrex baking dish or whatever suits your style. Now, mix together the brown sugar and ground cinnamon mentioned in the topping ingredient list. Sprinkle this topping mixture on top of the sweet potato mixture. Place this into preheated 375 F oven for 1 hour and 20 minutes. Take out and top with marshmallows and then turn heat up to 400 F and toast marshmallow for about 10 minutes.

Take out and allow to cool for ten minutes before serving with homemade whipped cream or cool whip.


Recipe for Whipped Cream:

1 c heavy whipping cream
1/2 c sugar
1 t vanilla

Whip together all ingredients until mixture forms stiff peaks (do not overbeat unless you want homemade butter). You can refridgerate mixture in a closed container for three days (or more if you live in this cheap family). Obviously, I love this whipped cream as you can see from the first photo. Who can blame me though when it tastes just like icecream!

3 Comments:

edgar cabrera said...

my goodness! you can't be doing that. now I am drooling! may I have a slice?

Candance said...

Okay, fine, I'm coming to your house, too.

Allie said...

Only one slice left! Forget it, it is gone. LOL

Blog Widget by LinkWithin