Sweet Potato Casserole – A Great Side Dish For Your Thanksgiving Feast.
While the turkey is always the main event on Thanksgiving, there are plenty of tasty side dishes that can give your bird some stiff competition. Try this sweet potato Thanksgiving recipe to impress your friends and family this holiday.
Sweet Potato Casserole
- 5 ½ pounds sweet potatoes, peeled and cut into 2-inch chunks
- 2 sticks unsalted butter, melted, and more for brushing
- 1 ½ teaspoons freshly grated nutmeg
- 1 ½ cups light brown sugar
- 1 cup milk, warmed
- 3 large eggs, beaten
- 1 cup pecan halves
- 1 cup cornflakes
- ½ teaspoon cinnamon
- Preheat your oven to 250 degrees. Put the sweet potatoes in a large pot, cover with cold water, and bring to a boil. Cook over moderate heat until they are tender, about 15 minutes. Drain well. Transfer the sweet potatoes to a food processor and puree until smooth.
- Scrape the puree into a large bowl. Add half the butter, 1 teaspoons of nutmeg, 2 teaspoons of salt, ½ cup of brown sugar, milk, and stir until combined. Stir in the eggs. Put the mixture into a buttered baking dish and smooth the surface. Cover with foil and bake for 40 minutes.
- Spread the pecans on a baking sheet and bake for 5 minutes until lightly toasted. Transfer the pecans to a cutting board and coarsely chop them. Toss the pecans with the cornflakes, cinnamon, remaining butter, ½ teaspoon nutmeg, and 1 cup brown sugar. Season with salt.
- Remove the foil from the casserole. Spoon small clumps of the topping over the sweet potatoes. Bake, uncovered, for 40 minutes until the topping is golden and sizzling. Let the casserole stand for 20 minutes before serving.
All of us at Randy Jones Insurance Services in Pleasanton, California would like to wish you and your loved ones a happy and safe Thanksgiving.