Whenever I am invited to Thanksgiving dinner, which invariably occurs because I never host Thanksgiving dinner, often I am asked to provide a sweet potato casserole of some sort. Considering I hate sweet potatoes, at first that struck me as sort of absurd. I had no sweet potato recipes! Alack, alas, a mess, turns out I can steal them from my mom!
It is Canadian Thanksgiving this coming weekend. Whether or not you are Canadian, you can make of these two sweet potato casseroles what you will. Apparently, they are quite tasty. Don’t believe me? Try them out. You can’t rely on me to tell you, because the only way I can handle eating one of them is by doubling the maple syrup ingredients.
My mother insists I am remarkably talented at making sweet potato casserole, so I must be doing something right. Your blood sugar, however, may not survive.
– Preheat oven to 350°F. No, I do not know what the equivalent is in Celsius. Don’t worry about it. If you are Canadian, you know darn well that your stove is not in Celsius. Just suck it up that the stoves are still in Fahrenheit. If you are American, I’m sure you are thrilled that this recipe is in Fahrenheit. You’re welcome. If you are Canadian and you have a stove that is in Celsius, then you’re a lot richer than me, because I have no idea if they even exist.
– You want Celsius? Go outside.
– Take about eight sweet potatoes. Boil them in skins until tender. Cool them and cut them into slices.
– Do not ask me what happens to the skins at this point. They do not wind up in the casserole, so I am assuming they just kind of slide off after the sweet potatoes are boiled. If my readers are supposed to peel the sweet potatoes before boiling them, somebody please let me know in the comments and I will edit this post.
– Turn the potatoes into a baking dish that can hold all the potatoes. It has been a couple of years so I cannot remember if I grease the baking dish with margarine or cooking spray, or not. I’m thinking not. But if you thive on cholesterol, go ahead.
Here comes the sauce! Warning! Warning! Warning! The sauce in this recipe may be doubled. By that, I do not mean that you may choose to double the sauce if you wish. I mean that I might’ve doubled the sauce before writing it on the recipe card, but I do not recall.
SP Tip! If there are folks in your family who hate sweet potatoes, you may get them to eat the casserole by using my version of the sauce. If everyone in your family adores sweet potatoes, go ahead and cut the sauce portions in half. I would advise you not to cut the pecan pieces portion in half. I mean, who can have too many pecans?
– 1/4 cup butter, a half cup packed brown sugar, and a half cup maple syrup. Don’t scrinch on the maple syrup. Buy the best maple syrup you can find.
– Apparently you also need a quarter teaspoon salt and some pepper, but I don’t know why. Do with these condiments what you will.
Combine the butter, sugar, syrup, and salt – there you go, a use for the salt! Still no mention of the pepper… I tend to add pepper to practically everything I make, so take that under advisement. Combine all in sauce pan and heat to boiling. Lower heat and cook, stirring constantly until clear and thick. Then slop the sauce over the potatoes in the baking dish, and top with at least a half cup of pecan pieces.
Bake until bubbly. Voilà!
Sweet Potato Casserole:
This is a mashed potato type casserole. Preheat your oven to 350°F.
I do not like this recipe as much as the first one, but considering I eat about half a tablespoon of sweet potatoes every Thanksgiving, I am not really one to judge. Try both recipes and let me know what you think!
– Boil some sweet potatoes until tender. Do not ask me how many sweet potatoes to boil, because my mother leaves such things out of her recipes. The details are beneath her. I swear, she lives to mess with my head. Again, I am assuming that the skins somehow come off after they are boiled. I don’t know, that just makes sense? I should try it sometime with real potatoes. Hmmm.
– Judge how long it takes to boil the sweet potatoes until tender. While they are boiling, combine the following ingredients in a pot and heat until melted:
– Half a cup butter, a quarter cup maple syrup, half a teaspoon nutmeg, half a cup heavy cream, and 2 tablespoons brown sugar. I do not think I have messed with these ingredients, because there is only one quarter cup of maple syrup listed. If I messed with the ingredients, there would be more maple syrup.
– Eat one of the tablespoons of brown sugar and then get another tablespoon to add to the sauce.
– Use only the very best maple syrup at your disposal! None of this using pancake syrup that is flavored to taste a bit like maple syrup instead of real maple syrup. Got it? Sheesh, I mean, we are Canadian here.
Once the potatoes are tender and the skins somehow come off, mash them. Really pound them. Destroy those suckers until they don’t have any eyes left. Potatoes are not steak. You cannot over pound them. Or maybe you can, and I just don’t know. Whatever!
Take the aformentioned heated ingredients (the stuff in the sauce pan) and beat it into the mashed sweet potatoes.
Transfer all to a baking dish and bake until bubbly. No, I do not have any conceptualization of how long that takes. Thanks, Mom.
I would show pictures, but I do not have pictures. If you use one of my recipes and it turns out, please send me a picture! If it doesn’t turn out, I don’t want to know about it.
*Blog post will be updated if I ever remember to take a picture.
Happy Early Canadian Thanksgiving!