Sweet potato casserole is one of those dishes that sits on nearly every Southern Holiday table. It’s a given at Thanksgiving and Christmas, but it’ll pop up at other times of the year as well, especially if the crowd is going to be a large one. The standard Southern version includes canned sweet potatoes in sweet syrup, a ton of brown sugar or molasses and to top off the show, a whole bag of mini marshmallows, all melted and browned in an oven. It’s more of a dessert than a side dish, and far too sweet for my tastes.
Not that I don’t love sweet potatoes, I do. So when Judy from No Fear Entertaining answered my request for Holiday recipe alternatives with a need for a version of this dish that wasn’t covered in marshmallows, I was all for it.
I thought that it might be difficult to come up with a recipe in this case, but a glance in the latest issue of the Pillsbury Thanksgiving circular gave me just the right direction. This is my take on a recipe posted there. I thought the addition of a few ingredients were called for, and I’m glad my need to wing-it kicked in.
This casserole is sweet, but just by virtue of the natural sugars in the sweet potatoes themselves. it isn’t cloying or overwhelming and it plays nicely with other items on your plate. We had it with roast chicken and green beans, and I would recommend that combination just as much as putting it on the buffet with the rest of your Thanksgiving or Christmas meal. Trust me, your family will eat this stuff up!
Serving Size: 1
Amount Per Serving: Calories: 367Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 40mgSodium: 471mgCarbohydrates: 49gFiber: 8gSugar: 15gProtein: 12g
What I would have done differently had I thought of it at the time:
Actually, I think that the addition of a little chopped nuts might be good, but I’m not sure what type of nuts I would use. Walnuts? Pistachios? Pecans? I just won’t know until I try, and I will because this is insanely good!
Links to other recipes like this: