I know people go mad for the Southern Sweet Potato Casserole, but oh my goodness! Even when people say, "I've cut way back on the sugar," it has way more sugar than I ever put in desserts. "Bless their hearts!"
Sometimes I make my Maple-Pecan Sweet Potato Puree, but when I'm in the mood for more texture, I make this, which I've decided to call Chunky Southern Sweet Potato Casserole. Either one is more "side dishy" than most out there and allows you to enjoy your dessert more fully.
Don't give in to the temptation to add more cinnamon. It isn't meant to be noticed. The 1/4 teaspoon is just enough to add to the illusion of sweetness. You know, in case any of your guests are used to a high-sugar sweet potato casserole.
Chunky Southern Sweet Potato Casserole
(Makes 12 servings)
The Sweet Potatoes
3 pounds (48 ounces/1.36 kg) red-skinned orange-fleshed sweet potatoes, peeled, quartered lengthwise, sliced 1/3-inch thick
5 tablespoons (2.5 ounces/71 grams) unsalted butter, melted
1/4 cup (2 fluid ounces/59 ml) real maple syrup
1/4 teaspoon salt
1/4 teaspoon cinnamon
The Topping
1/4 packed cup (1.75 ounces/50 grams) dark brown sugar
1/3 dip-and-sweep cup (1.67 ounces/47 grams) unbleached all-purpose flour 5 tablespoons (2.5 ounces/71 grams) unsalted butter, softened
1 cup (4 ounces/113 grams) chopped pecans
1/2 cup (2 ounces/57 grams) rolled oats OR dried Biscuit crumbs
1/8 teaspoon salt
1 Preheat oven to 350F/180C/Gas4. Lightly butter or spray with cooking spray a 13x9x2-inch baking dish. Put the sliced raw sweet potatoes in it.
2 In 1-quart saucepan or in 1- or 2-cup glass measure, melt butter and whisk in maple syrup, salt and cinnamon. Pour over sweet potatoes and toss until they are well coated. Cover tightly with foil and bake for 45 minutes.
3 In small mixing bowl, mix topping ingredients with a fork until it's clumping together into large crumbs. Sprinkle evenly over the sweet potato mixture. Bake uncovered right away for about 30 minutes, or cover and refrigerate until 45 minutes or so before serving time.
4 Preheat oven to 350F/180C/Gas4. Bake uncovered for 45 minutes, or until heated through.
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Jean
Your Sweet potato casserole looks very good, but I am kinda funny and like sweet potatoes with ham, and being we are having turkey for Thanksgiving, I always make a squash casserole. Have you heard of putting sauerkraut in the turkey while it is baking, then you remove it, it makes the turkey moist.
ReplyDeleteThanks, tea lady. I'm a real sweet potato fan and eat them all year long with lots of things. But, yes, they are especially good with ham! No, I have never heard of putting sauerkraut in the turkey--that is a new one on me!
ReplyDeleteWhat a great sounding alternative! I sure liked candied sweet potatoes when I was a kid but these days, I like things much less sweet. My wife usually handles the cranberries and the sweet potatoes so I'll show her this recipe. Oh, and I gave up on turkey a few years ago and started roasting whole chicken marinated in buttermilk. Yum. May never cook another turkey, though I will admit, I miss the stuffing.
ReplyDeleteWhat a lovely dish, Jean.
ReplyDeleteAmalia
xo
Looks yummy!! My hubby would love this!! Thanks so much for linking up at the #UnlimitedMonthlyLinkParty 6. Shared. I invite you to also link it to my Themed Thanksgiving Recipes party.
ReplyDeleteRichard, thank you. Even as a child I didn't care much for overly sweet things. And don't even mention the sweet potatoes with marshmallows! Your chicken sounds delicious, but no need to skip the stuffing/dressing. Just bake it in a pan.
ReplyDeleteThank you, Amalia. People seem to love it!
ReplyDeleteThanks so much, Dee. I'll do that!
ReplyDeleteI'm a fan of sweet potatoes, too, Jean, and your casserole sounds really good with the maple syrup. I'd love to try it and the crunchy topping adds another texture! Happy Thanksgiving!
ReplyDeleteSuch a good looking and delicious casserole!I love esp. that crunchy topping.
ReplyDeleteThank you, Kitty! I like to use leftover biscuits as crumbs in the topping, but if you're having gluten-free people at the table, or you just like oats, then they make a wonderful addition to the topping.
ReplyDeleteThanks, Angie. I love that you can have a nice crunchy topping without the huge amounts of sugar so many recipes call for.
ReplyDeleteI'm not big on sweet sweet potatoes -- I'm more for the savory side. But this sounds not overly sweet and might well be worth a try. I like the idea of the topping and the texture, which sounds very interesting.
ReplyDeleteAll of your Thanksgiving recipes look awesome. I love sweet potatoes and this casserole looks like a winner. Thanks for the visit to my blog and your sweet comment on the stuffing recipe. Have a happy Thanksgiving.
ReplyDeleteThank you, Jeanie. I hope you'll like them this way. I agree, no overly SWEET sweet potatoes for me. I don't even like overly sweet ooey-gooey desserts!
ReplyDeleteI must admit I have never heard of this before, Jean. It sounds great. I would like to try a portion.
ReplyDeleteThanks, Julie! We like a turkey dinner a few times a year, but the sweet potatoes go with other meals as well.
ReplyDeleteTony, thanks. The "Southern" in that recipe name is not the same as in your blog's URL! :D
ReplyDeleteOh, sugar, you sweet, sweet thing! How could I betray you? You are the staple of my life. But alas, sweet potatoes are not in my vocabulary, my recipes or my diet. Just not. I could go on, but I defer to popular request…
ReplyDeleteSully, I can't imagine not liking sweet potatoes! But then, I'm sure people would say the same thing about me not linking the things I don't like, so … We all have our little food quirks!
ReplyDeleteNever had this dish but I think I'd enjoy it.
ReplyDeleteI love sweet potatoes and completely agree that they can be a side-dish-star without lots of extra sugar (oh my)! Happy almost-Thanksgiving to you, Jean.
ReplyDeleteI've got quite a sweet tooth but I've never added sugar to sweet potatoes! I eat them as often as I can find ones at the grocery store that don't look like they've been dug up with a harrow. Next year I plan to grow my own - fingers crossed!
ReplyDeleteThanks, Ellen. I'm almost sure you would!
ReplyDeleteThanks, Pauline! I loved all the food mentions in your latest novel, Ten Things My Husband Hated.
ReplyDeleteQuinn, I can't wait to read all about your first home-grown sweet potatoes! You are such an adventurous gardener.
ReplyDeleteOne of my guests is bringing the sweet potato casserole to our Thanksgiving dinner. But this looks like a dish I would enjoy on another day. Sweet potatoes are already sweet (hence the name) and, although I can eat the dessert-like casseroles (as long as there are no marshmallows, please!), I prefer mine without added sugar.
ReplyDeleteThanks, Cheryl. I hope you will try them on another occasion. I'm sure your guests are going to have a wonderful time in your warm and welcoming home!
ReplyDeleteVisiting again to say thanks so much for linking up at #AThemedLinkup 5 for Thanksgiving Recipes. Shared again too!
ReplyDeleteI love sweet potatoes! I don't think I've had sweet potato casserole but it looks so good!
ReplyDeleteThank you, Dee!
ReplyDeleteTamago, thanks. I do hope you'll give it a try!
ReplyDeleteThis sounds so yummy! I may add it to my Christmas meal this year. I love collecting different sweet potato recipes. Thanks.
ReplyDeleteThanks, Darlene. That's a nice thing to collect! If you make it, do let me know how it turns out for you.
ReplyDeleteMark loathes most every sweet potato casserole he has ever come across. His one rule in my kitchen is that, when cooking sweet potatoes, we add savory ingredients, not sweet. I think yours would be the closest to something he would eat that includes sugar! Happy Thanksgiving, Jean. Hope you have a lovely weekend.
ReplyDeleteDavid, thank you. So I suppose Mark doesn't care for that beloved marshmallow-topped mess?! :D I think you could leave out the sugar in this and it would be lovely. Maybe even add a tiny bit of cayenne?
ReplyDeleteWe don't often eat sweet potato … but this does look a good recipe, one that many will enjoy.
ReplyDeleteAll the best Jan
Thank you, Jan. I most often have sweet potato just baked and plain, but this is a treat.
ReplyDeleteSuch a great recipe! TFS!
ReplyDeleteThanks, Amy. Glad you like it!
ReplyDeleteLooks so good and yum, I should definitely try the recipe! Have a lovely week ahead!
ReplyDeleteThank you, Natalia.
ReplyDeleteI am following now and I will be here more often for some beautiful and delicious inspirations☺ Greetings from Poland ☺
ReplyDeleteThank you, Natalia! I love how you put the recipes on your blog in both Polish and English.
ReplyDeleteWhat a treat, Jean! Your Chunky Sweet Potato Casserole looks so good, and sounds even better. Thanksgiving is definitely the time to enjoy special dishes like this. Thank you for sharing with the Hearth and Soul Link Party. Happy Thanksgiving to you and yours!
ReplyDeleteThanks so much, April. Cooking and baking seem so much more rewarding during fall and winter!
ReplyDeleteThis looks great! And better than SO many sugar bombs I've seen. Thanks. And Happy Thanksgiving!
ReplyDeleteThanks, John. And "sugar bombs" is a great word for so many sweet potato dishes!
ReplyDeleteYUMMY! Brilliant! Thank you, Jean!
ReplyDeleteK, thanks! I'm glad you like it!
ReplyDeleteCongrats! Your post is FEATURED at #AThemedLinkup 6 for All Things Christmas from my previous linkup for Thanksgiving Recipes!
ReplyDeleteThanks so much, Dee! I'll have to pop over and see what's cookin'!
ReplyDeleteWhat a great recipe, I am amazed on the amount of sugar people consume.
ReplyDeleteThank you, Gerlinde. I am, too. Wish everyone could be convinced of the dangers of too much sugar.
ReplyDeleteOver the years a number of friends from the US have tried to persuade me of the joys of very, very sweet potatoes but I'd much prefer your more restrained version. In fact, the first people (in the very distant past) to persuade me to love sweet potatoes were from Jamaica so when I think of sweet potatoes I tend to think of hot chilli rather than sugar.
ReplyDeleteThank you! Yes, Phil, a little hit of hot pepper is especially good when you're serving them with barbecue. Keep resisting those sugary versions!
ReplyDelete