Mary V's Sweet Potato Casserole
Great Sweet Potato Casserole. Yield below indicates 8 Recipe states for 6-9 people - which is usually enough for 1 party of approx 18-20 people in a medium-size rectangular ovenable dish. 1/2 cup butter = 1 stick, 1/2 stick for potatoes, 1/2 stick for topping. Light Brown Sugar - 2 tablespoons used for potatoes, 1/4 cup used for topping. Pecans or Walnuts could be used in this recipe. (I use Pecans)
Great Sweet Potato Casserole. Yield below indicates 8 Recipe states for 6-9 people - which is usually enough for 1 party of approx 18-20 people in a medium-size rectangular ovenable dish. 1/2 cup butter = 1 stick, 1/2 stick for potatoes, 1/2 stick for topping. Light Brown Sugar - 2 tablespoons used for potatoes, 1/4 cup used for topping. Pecans or Walnuts could be used in this recipe. (I use Pecans)
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg ground
- 2 tablespoons light brown sugar
- 2 medium eggs
- 1/4 cup light brown sugar
- 2 40 oz. cans bruce's yams
- 1/2 cup = 1 stick butter (smart balance) divided
- 2/3 cup orange juice no pulp
- 2 teaspoons cinnamon ground
- 1/3 cup flour all purpose
- 1/4 cup old fashioned oats uncooked
- 1/3 cup peans (or walnuts) chopped
- Carbohydrate 7.87389475341724 g
- Cholesterol 42.3 mg
- Fat 1.11431191668773 g
- Fiber 0.330517501144813 g
- Protein 1.72446291674324 g
- Saturated Fat 0.335044583335861 g
- Serving Size 1 1 Serving (26g)
- Sodium 15.4005500007681 mg
- Sugar 7.54337725227242 g
- Trans Fat 0.197915850010533 g
- Calories 48 calories
Step-by-step
- Warm potatoes in pot before mashing.
- Beat on medium speed until smooth and butter is melted: Swt Potatoes, 1/4 cup butter = 1/2 stick, and 1/4 cup of Lt Brown Sugar
- Beat in: 2 eggs, 2/3 cup orange juice, no pulp, 1 1/2 tsp cinnamon, 1/2 tsp cinnamon, 1/2 tsp salt and 1/4 tsp grnd nutmeg.
- Beat until smooth
- Combine in bowl with pastry blender until mixture is coarse crumbs: 1/3 cup all purpose flour, 1/4 cup uncooked old fashioned oats, 1/4 cup lt brn sugar, 1/2 tsp cinnamon, 1/4 cup butter = 1/2 stick -ix
- Add pecans 1/3 cup to above topping mixture.
- Sprinkle topping over potatoes and bake at 350 degrees for 25-30 minutes. (For crispier topping, broil 5 inches from heat for 2-3 minutes until golden brown).
Swapping canned yams for freshly roasted whole sweet potatoes introduces more natural starch and less excess canning liquid, which changes the moisture balance of the final mash. Southern holiday tables historically featured sweetened orange-fleshed potato mashes topped with nuts, evolving from early colonial pudding preparations into modern casserole formats. This specific variation pairs a smooth, spiced tuber base with a crumbly flour and oat crust that provides textural contrast.
- Warm the canned yams thoroughly in a pot before mashing to ensure the butter incorporates smoothly at medium speed without seizing.
- Cut the cold butter into the flour, oats, brown sugar, and cinnamon using a pastry blender until the mixture forms coarse crumbs before folding in the chopped pecans.
- Bake the assembled dish at 350 degrees for 25 to 30 minutes, then position the pan five inches from the heating element to broil for 2 to 3 minutes until the surface turns golden brown.
Serve this rich, spiced casserole alongside roasted poultry or cured holiday hams to balance the high sugar content of the sweet potatoes with savory proteins. Achieving the right texture relies on managing moisture levels during the mashing phase and monitoring the broiler closely at the end of the baking cycle.
