You know the traditional way of serving sweet potatoes at Thanksgiving with marshmallows melted on top (and melted butter to boot)? Sorry, not my thing. I hate to go that far to ruin a perfectly delicious vegetable and then have to eat most of it myself anyway.
A few years ago I had sweet potatoes for Thanksgiving that I found quite delicious, and then I had the delight to discover they weren’t tainted with excessive sugar and fat (I say excessive because there is a little!) It is also convenient for making ahead of time and then baking when you’re ready.
This is the recipe as it has evolved in my home.
Sweet Potato Casserole
About 3 cups cooked sweet potatoes, still warm, and pureed
4 egg whites, or 2 whole eggs
¼ cup sugar, white or brown, or about ⅔ of a ¼ cup honey or agave nectar
1 tsp. vanilla
2 Tbsp. flour
3 Tbsp. flour
½ cup brown sugar
2 Tbsp. butter or margarine
½ cup chopped pecans
–preheat oven to 350˚
–spray 1½ quart casserole dish with cooking spray
–smooth together all ingredients (except topping) in food processor or mixer and pour into dish
–for topping, crumble flour, brown sugar, and butter in small bowl. Stir in pecans. (Or, I like to put it all in a mini food processor). Sprinkle over mixture.
–bake for 30 minutes or until golden brown and heated through.