I would greatly appreciate if you could share your tried and trusted recipes for this tasty dish
Last Sunday at a Blues Brunch in Lucerne they served a Sweet Potato Corn Casserole that was topped with some kind of nuts. It tasted heavenly and as my Thanksgiving party is coming up next week, I am looking for a recipe that could help me create something similar.
Here's a link for a sweet potato casserole I found that has a pecan topping. (Doesn't seem to have corn in it, though). But the recipe has received 5 out of 5 stars with 817 reviews, so it's probably pretty good.
Thanks so much! That sounds delicious and I am very probably going to try it!
Hi. This is very close to the sweet potato casserole I make every year in the US. The eggs make it really light and fluffy. Most of my family (okay, the kids) don't want the nuts, so I make it without. It is super yummy! Enjoy
Great -so this gets five stars AND seems to be tried and trusted Awesome!
Do you have any experience in making it a little in advance or would you discourage that? (We'll be a party of 17, so what I can prepare I will...)
will dig one up for you in the next couple days Btw were the nuts solid or made up as a sauce?
all the sweet potato dishes I make can keep for up to 5 days in the fridge
Make it ahead of time. this is one of those items that can be made ahead. It heats up well. You could even do it all except the nut topping and put that on during the reheating to finish the dish.
Okay, now I need to make this for us. Doesn't fit into my lower calorie plan but oh well, you only live once.
OK, my two cents worth. Usually when I make sweet potatoes it is one of many side dishes to accompany the thanksgiving turkey. That means I have all of about 10 minutes to allocate to it on the evening of the feast. What I do is this: the day before, peel and then cut the sweet potatoes into nice size chunks (not too small so that they don't disintegrate). Boil them until a fork goes through, they should be a bit firm. Cover and put outside. That's it. The next day, with T minus 15 minutes before serving, I melt a knob of butter in a frying pan, add sugar and cinnamon, salt and pepper, and fry them up for a couple minutes. Then dump them into a casserole dish, top with marshmellows (it's an American thing, but works really well...available in all Migros), put in the oven to warm it up and melt the marshmellows...that's it. I never have leftovers.
My husband made this one the last two years and it was a huge hit. Using the slowcooker meant it could be pulled together early and left until dinner. Topped it with marshmallows to Americanize it.
And he used fresh sweet potatoes that he braised in the oven the night before rather than sourcing canned at outrageous prices. Though, sweet potatoes at Coop run chf 4-5 per kilo, so not cheap.
As a child, I used to hate sweet potato casserole, the texture was just... eew. Even with the marshmallows on top (actually, they made it worse).
Mom then switched to canned, I think it's some kind of brown sugar and butter sauce that they're in?
My favorite though is to cut them into rough chunks then mix in some pineapple pieces and juice, then bake that way. The sweet and tart is much more to my liking. (Maybe it's better to try it that way sometime before committing to it for a big holiday do though)