Ever since episode 7 (Operation Delicious) aired, people have been asking about the sweet potato casserole that I made for the meal. I must admit that I was surprised. Now I know the recipe is a good one and the dish is tasty, but I had no idea that so many folks had been stuck in a bland and boring sweet potato state for so long!!!
Now before we get too far into the dish I will tell you right off that I am not a measurer. I do realize that a lot of people look for that exact measurement but I am a taster. We all have our specific tastes that we prefer and try to reach. While I may like a more cinnamon taste to it, someone else may like to enhance and showcase the nutmeg flavor. It’s all a matter of personal preference and taste, that being said, this is the basics of what you will need to make “The Best Sweet Potato Casserole Ever”.
Peal and boil the sweet potatoes. You want soft but not falling apart. This is due to the water content. Drain well. Once you have drained and let them sit for a few extra minutes, add in your eggs, a stick of butter, a handful of brown and white sugar, some cinnamon and nutmeg. I like to mix the brown and white sugars together before hand to get a real even blend.
Now its time to start the mashing. I like mine real creamy and smooth, but I have seen them kind of lumpy, it’s all about your taste and texture preference. Once you have your desired consistency pour into a casserole dish. If you want to make it creamier add a little bit more butter.
Now it’s time to move on to the topping;
Take 2 handfuls of your sugar mixture (brown and white), a couple teaspoons of cinnamon and nutmeg, and a few large pinches of flour just to help everything bind together. Add in your pecans then fold in a stick of butter. Mix well. The mixture should be pretty dry and crumbly. Sprinkle this mixture over the top of the mashed sweet potatoes.
Bake for 20-30 mins in a 300 degree oven.
You are now ready to serve…. Enjoy