It’s not really Thanksgiving without sweet potatoes. I know many people must have mashed potatoes, but the sweet variety are much more important to me. This was a fairly traditional Thanksgiving foodwise, so this is my version of a traditional sweet potato casserole (or souffle if you want to be fancy). I’m not a fan of too much spice in sweet potatoes. I like a bit of cinnamon and that’s about it. Too much allspice, nutmeg, and ginger can overpower the great taste of sweet potatoes. Those spices are perfect for pumpkin pie, but unadulterated sweet potatoes are best for me.
My mother always topped sweet potato casserole with pecans, butter, and brown sugar. Since she was here for Thanksgiving, I made it her way. This recipe is very basic, but how can you go wrong with sweet potato, butter, cinnamon, maple syrup, and vanilla? I liked it and I hope you will too.
Ingredients
6 large sweet potatoes
3 tbsp butter
1/4 cup maple syrup
1 tsp salt
1 tsp ground cinnamon
1 egg, beaten
1 tsp vanilla extract
3/4 cup chopped pecans
1/2 cup brown sugar
3 tbsp butter softened
Instructions
1. Preheat oven to 375 degrees.
2. Bake sweet potatoes on a baking sheet for 1 hours or until soft. Set aside to cool.
3. When cool enough to handle, peel potatoes and place in a bowl.
4. Add butter, maple syrup, salt, cinnamon, egg, and vanilla extract. With a potato masher, blend well.
5. Pour potato mixture into a baking dish.
6. Blend topping ingredients and sprinkle on top of potato mixture.
7. Bake for 30 minutes or until topping is browning.
https://southernboydishes.com/2012/11/27/sweet-potato-casserole/
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