Sparky1500 wrote: ↑ Miriam2 wrote:
Btw - how's it going with your Sweet Potato Casserole baking?
You'll have more time to bake more now that you're retired! Why, you could start up a restaurant or a Thanksgiving Dinner service
Thanksgiving this year will definitely include some Sweet Potato Casserole - a recipe shared from a thoughtful Boglehead on this forum. Delicious! . . . .
Just re-reading past posts - that was your recipe for Sweet Potato Pudding, am I right Miriam? Very grateful for that contribution!
Haha! Yes that was me and that's my recipe! Guaranteed to win friends and make you the food-life of the party, in fact, you'll be invited out to Thanksgiving dinner in perpetuity - and asked to please, please bring your Sweet Potato Pudding
Here is a different version, just as delicious but with a true crackle crisp top
CRACKLE TOP SWEET POTATO PUDDING
- (serves 15) 2-9x12 baking pans (best not to use deep dish casseroles)
9 med sweet potatoes - peeled & chunked
1/2 stick (4 Tbs or 1/4 cup) butter - cut up
2+1/2 Tbs vanilla
2+1/2 Tbs maple syrup
1+1/2 tsp cinnamon
1/2 tsp nutmeg
4 eggs - lightly beaten with fork
Boil the peeled & chunked sweet potatoes in water to cover until soft, about 15-20 min. Drain.
Put in bowl, or return to pot, & mash quite smooth with butter, vanilla, maple syrup, cinnamon & nutmeg.
-- or use blender & blend as smooth as desired.
Mix beaten eggs into pudding. Salt to taste.
Spread pudding in greased pans, only about 1-11
Make topping ==>>
3 cups light brown sugar
1+1/2 cups pecans - chips or fine chopped
1+1/2 sticks (12 Tbs or 3/4 cup) cold butter
1 tsp cinnamon
1/2 tsp allspice
Make topping by mixing together light brown sugar, pecans, cinnamon & allspice.
Add cold butter by cutting into pea-size pieces with paring knife & dropping into mixture - do not melt butter.
Salt to taste.
Mix gently so butter does not melt. Make crumbly like streusel.
Spoon topping gently over sweet potato pudding, covering fully.
Thickness of topping is to taste - there is no sugar in the pudding, only the topping.
Bake 350 for 45 min-1 hr, until topping truly "bubbles & crackles" & becomes a crust.
Note - OK to make ahead, refrigerate & cook next day - but do not put topping on until just before cooking.
OK to freeze unbaked without topping, then defrost, add topping & bake.
OK to make topping ahead & keep in refrigerator until needed.