Thursday, December 17, 2009

Sweet Sugar and Potatoes

Ok, I'm not going to lie. I make a killer sweet potato casserole. Among life's many talents, that has to rank somewhere between raising one eyebrow and picking things up with your toes - great for entertaining and a feat probably out of the reach of monkeys. Even with training. But, it's my big impressive talent. So, Internet, I share with you...

The original recipe.

8 cups sweet potato, cubed
1 cup white sugar
4 eggs, beaten
1 teaspoon salt
1 stick butter, softened
1 cup whole milk
1 teaspoon vanilla extract

1 cup packed brown sugar
2/3 cup all-purpose flour
6 tablespoons butter, softened
1 cup chopped pecans

Preheat oven to 325 degrees F. Put sweet potatoes in a tiered steamer and steam over high heat until tender.

This is the secret trick that makes this SO delicious.  No wait, I'm lying.  The secret trick is A SHIT TON OF BUTTER AND SUGAR.  But, also the steaming.  Totally preserves the sweet potatoes' flavor.

When soft, toss in a bowl, add butter and mash. Mash well but leave it lumpy. Mix in the sugar, eggs, salt, milk and vanilla. (Eggs second to last, followed quickly with the milk so the hot!hot!hot! sweet potatoes don't cook your eggs.) Pour the mixture into a 9x13 inch baking dish.

In a smaller bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. (I start with a pastry cutter then say fuck it and use my hands.) Stir in the pecans.

Layer marshmellows over the sweet potatoes. Curse the ignorant louts who always request this. Sprinkle the pecan crust over this indecency.

Bake 30 minutes, or until the topping is all crispy and lightly brown.

A little tip from me to you: when you're measuring out your 8 freaking cups of cubed sweet potatoes (or anything else), aim the handle on your measuring cup like the hour hand of a clock to keep track of your count. Directly right for 3:00 when you're filling cup number 3, etc. Excellent for the mentally feeble.

Just make sure to place a paper towel under your cup so it doesn't spin around and make you lose track of your count so you have to empty your vessel out and count out the stupid cups again and then again and then maybe even one more time.

Internet, this is how good this shit is: this is the third time I've made it already this holiday season. And I haven't gotten to pick what I'm bringing to ANYTHING yet this year. Bring the sweet potatoes or stay home, Jen. Not that we don't love you. But, seriously. Don't show up without it. So, recommendation is to start making something that you will then forever be roped into making. I gives good advice.

Technorati tags: recipe, Christmas, cooking


Lea said...

Awesome recipe, Jen. :medal: Thanks for sharing.

Jennifer said...

So glad you guys liked it!!