It would not be Thanksgiving or Christmas at Sweets & Eats without Sweet Potato Casserole; and thanks to my best friend and her mother, we have a great recipe.
Source: Adapted from Carolyn Bates Carlisle and her Mother, Christine Bates, fondly known as Tetot
Course Side Dish
Cuisine American
Keyword brown sugar, pecans, streusel topping, sweet potatoes
Ingredients
5cupswarm mashed sweet potatoes
1cupsugar
1stick butter
2eacheggsslightly beaten
1dash salt
1teaspoonvanilla
2/3 cups milkuse up to this amount if dry
Instructions
Mix all ingredients and place in a greased casserole. Mix in separate bowl the following ingredients for a streusel topping:1/2 cup light brown sugar1/4 cup flour1/2 cup pecans, chopped1/2 stick butter, melteddash salt
Mix streusel and pour over sweet potatoes. Bake 350 F. for 30 minutes.
We made Decadent Mashed Potatoes very often at Sweets & Eats. Mainly because they never seized up and got hard. That is a boon if you want to make them ahead of time for a Take and Bake or make them the day before for a busy meal. It is full of calories with cream cheese, sour cream, butter and everything you dream about! But it’s Thanksgiving, so go ahead, splurge and enjoy!
2 1/2 pounds Yukon potatoespeeled and cut into 2 inch pieces
1/2tablespoonsalt
13 ounce pkgcream cheesesoftened
1/2cupsour cream
1/4cupbuttersoftened
2tablespoonswhole milkwarm
salt and pepper to taste
Instructions
Place the potatoes and salt in a large stockpot and cover with cold water. Bring to a boil over high heat. Reduce the heat to medium-low and cook for 15 to 20 minutes or until fork tender. Drain and place the potatoes in a large mixing bowl. Add cream cheese, sour cream, butter and milk. Beat at medium speed with an electric mixer until smooth and fluffy. Season to taste with salt and pepper. Serve immediately or store covered in the refrigerator and heat in the oven until 165 F.
As you know, I am not a fan of canned soups. So Green Bean Casserole is not a highlight of our Thanksgiving meal. Then I found the recipe for Green Beans Au Gratin. It is the perfect substitute with a creamy, cheese sauce and it can be topped with canned onion rings if you wish. Yes, it is a little more trouble but it is worth it, Enjoy!
Source: Southern Living 1980 Annual Recipes, page 116.
Ingredients
1poundfresh green beansor 2 cans green beans, drained
1/4 cupbutter
1/4cupall purpose flour
1teaspoonsalt
1/8 teaspoondry mustard
1 1/2cupsmilk
1/2cupsswiss cheeseshredded
1 1/2 tablespoonsParmesan cheesegrated
Paprika
1/2 cupslivered almonds
or canned onion ringsas topping
Instructions
Remove strings from green beans; cut beans into 1 1/2 inch pieces, and wash thoroughly. Cook beans, covered, in lightly salted water until tender (about 20 to 25 minutes); drain and set aside. Or open 2 cans of green beans, drain and set aside.
Melt butter in saucepan and add flour to make a blond roux. Add seasoning. Gradually add milk and stir with a whisk while cooking over low heat until thickened. Add cheeses and stir.
Combine green beans and sauce and blend well. Pour into a greased baking dish and top with almonds or onion rings and garnish with paprika.
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