Recipes: Rachel’s Sweet Potato Casserole

 Sweet potato casserole.

Flickr Photo Credit: J.S. Lander

I got this one from my Cajun friend Rachel. She used to make it on Guam for all of the holiday pot luck occasions. I honestly never liked sweet potatoes before I tried this recipe and didn’t think there was any way to possibly convince me otherwise. Several other sweet potato haters I’ve known have been converted by this recipe as well. It’s that good.

6 cups mashed sweet potato, 1 tsp salt, 2 cups white sugar, 1 tsp vanilla, 4 beaten eggs, 1 stick melted margarine, 1 cup evaporated milk. Mix well and pour into casserole dish.  The topping: 2 cups brown sugar, 2 cups finely chopped pecans (can substitute walnuts), 2/3 stick of melted margarine, 2/3 cup flour. Mix well and sprinkle on top. Bake at 350 degrees for 35 minutes.

Tip: Use the canned sweet potatoes and drain to mash. Otherwise, this recipe will take WAY more time than you’re willing to spend. I’ve also reduced the sugar in the casserole part of this recipe by up to half. Reducing the amount in the topping is a bit trickier because you want it to crust appropriately. This is quite a decadent holiday side dish that would also be great for a special family event.