It was voted Thanksgiving’s #1 dish, and that’s saying something in this house where we are surrounded by viable Chopped contestants.
It’s also saying something as I have struggled to like sweet potato since I was a wee lass growing up on the plains of Nebraska. The sweet potato has so many virtues and has long been touted as one of the world’s healthiest foods. Why couldn’t I adore it? But this. Love at first bite. The butter, sugar, and pecans might have something to do with it, but you have to start somewhere, right?
This Sweet Potato Pie comes from Auntie Jill, passed down from her mama Nancy in Iowa. The first two Makechnie boys married girls from the midwest. Aren’t we quaint?
Mama Nancy’s recipe sure was delish, but Jill saw the need to healthify it by cutting the sugars in half, using dates instead of white sugar, and fresh sweet potato instead of canned in syrup. Still, we agree it’s more of a dessert to be eaten after a 5k Turkey Trot (or sleeping in, whatevs,) and goes ever so wonderfully with any meat and potatoes meal, like Thanksgiving. Which is why I’m posting this in January. Makes perfect sense, right? You’ll peel, cut, and boil 4-6 sweet potatoes. Mash them with butter. Add sugar, salt, eggs, milk, vanilla. Now for the topping! Chop 1 cup pecans. Add brown sugar, butter, flour and cinnamon to the pecans. Spread sweet potato in a pretty pie baking dish. Add the nut and sugar topping. Bake at 350 for 40 minutes. Serve and swoon.
Sweet Potato Pie Casserole
- Boil sweet potatoes until soft and mashable. Mash with butter. Add sugar or pureed dates, salt, eggs, milk, vanilla. Mix well.
- Pour into ungreased 9″ glass baking dish or a deep dish pie plate.
- For topping: in a separate bowl mix brown sugar, butter, flour and cinnamon with fingers or pastry blender until mixture is crumbly. Stir in nuts.
- Sprinkle the topping on the sweet potato mixture and bake @ 350 for 40 minutes.
- Can be made ahead.