Southern Sweet Potato Casserole is a traditional American recipe (from the American South) for a classic accompaniment of sweet potatoes cooked in an evaporated milk custard and topped with a cornflake and nut topping that's typically served as an accompaniment for Thanksgiving. The full recipe is presented here and I hope you enjoy this classic American version of: Southern Sweet Potato Casserole.
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This is a classic Southern recipe that makes an excellent addition to the Thanksgiving table.
Ingredients:
4 medium sweet potatoes, scrubbed, but not peeled
60g butter
100g granulated sugar
50g brown sugar
60ml evaporated milk
2 eggs
1 tsp vanilla extract
1/2 tsp ground cinnamon
For the Topping:
250g cornflakes, crushed
100g brown sugar
60g pecan nuts, chopped
Method:
Bring a pan of lightly-salted water to a boil. Add the sweet potatoes and cook for about 30 minutes, or until they are sufficiently tender to be pierced with a fork. Drain and set aside to cool until they can be handled then peel.
Place in a bowl and mash until creamy then work in the butter, sugars, evaporated milk, eggs, vanilla extract and cinnamon until thoroughly combined.
Lightly grease a casserole dish (about 23cm square) then pour in the sweet potato mix. Smooth the top then combine the cornflakes, brown sugar and pecan nuts in a small bowl. Scatter over the sweet potato mix then transfer the casserole to an oven pre-heated to 220°C and bake for about 15 minutes, or until the topping is crisp and the filling is hot. Serve warm.
