This time of year, there are few things that get me down. Not even the weather. Because right around the corner are two holidays that I am pretty obsessed with. Since it feels a little too early to be talking about Christmas (even though advertisements disagree with me), my sights are set on Thanksgiving. This past weekend was a preview to the main event, as our very close friends hosted “Friendsgiving”. I’m a huge fan of Friendsgiving. Don’t get me wrong, I love spending Thanksgiving with my family but it’s nice to get together with my friends, laugh until it hurts, and drink endless amounts of wine, booze and this year…spiced rum.
I offered to make some “veggie” dishes for this year’s dinner and I put that in quotations because I can’t pretend what I made had even an ounce of nutritional value to it really. But oh well, it’s Thanksgiving! The two dishes I made were a Sweet Potato Casserole, and also a Green Bean Casserole. The Green Bean Casserole is one I’ve seen several times before, however wanted to share the Sweet Potato Casserole with you because I think it’s kind of amazing. It’s super rich and sweet, and the walnuts add a beautiful crunch to it. Enjoy!
Sweet Potato Casserole
- 3 sweet potatoes
- 1/2 cup sugar
- 2/3 cup melted butter
- 2 eggs slightly beaten
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/3 cup flour
- Dash salt
- Pinch of baking powder
- 1 cup chopped walnuts
- 1 cup brown sugar
- Preheat oven to 375.
- Scrub sweet potatoes (leave skin on) and then boil in water until soft inside.
- Take out of water and let sit for about 15 minutes while they cool off. Once cool, peel skin off and mash together. I used to a hand mixer so that it was smooth and creamy!
- Add to the potatoes sugar, 1/3 cup of the melted butter, eggs, vanilla, cinnamon and nutmeg. Pour mixture into a casserole or baking dish.
- In a separate bowl, mix flour, salt, baking powder, walnuts and brown sugar. Add the remaining 1/3 cup of butter, and work in hands until nice and crumbly.
- Pour brown sugar mixture over the sweet potato mixture as the topping.
- Put in oven and bake for about 30 minutes, until the top is golden.
Makes 6 servings.