I’ve never been a fan of marshmallows. I can manage to eat one campfire s’mores and that’s for the chocolate. In some parts of the USA, sweet potato casserole with the mini-marshmallows is almost as important a part of the Thanksgiving feast as the turkey. But the idea of adding marshmallows to a vegetable dish doesn’t tempt my taste buds.
Several years ago I came upon a different breed of sweet potato casserole, one without marshmallows, or orange and cinnamon, another popular variant. Never one to leave a recipe alone, I tweaked it a few times, added this and subtracted that as the mood struck, and arrived at what I’m sharing with you today. Now a much-requested vegetable dish at holiday gatherings, the recipe has been passed along to friends and family all over the world.
P.S. Any leftovers are delicious reheated though the crumble topping gets a little soft.
Maple Sweet Potato Casserole
3 cups mashed cooked sweet potato (about 2 ¼ pounds), cooled slightly
2 tablespoons packed brown sugar
2 tablespoons pure maple syrup
1/3 cup milk
2 tablespoons unsalted butter, melted
½ teaspoon salt
1 egg, beaten
1/4 cup firmly packed brown sugar
¼ cup flour
2 tablespoons unsalted butter, chilled
1/3 cup chopped pecans, optional but highly recommended
2 tablespoons pure maple syrup
Preheat oven to 350F.
Combine first 7 ingredients in a large bowl and stir well. Spoon mixture into an 8-inch square-baking dish coated with cooking spray (or lightly buttered or oiled) and smooth the top.
Combine 1/4 cup brown sugar and flour in a small bowl, and cut in 2 tablespoons chilled butter with a pastry blender or two knives until the mixture resembles coarse meal. Stir in the chopped pecans if using, and sprinkle over sweet potato mixture. Drizzle maple syrup over top.
Bake uncovered for 30 minutes.
Yield: 8 servings (serving size: ½ cup)
Note: My preferred way to cook sweet potato is to wash and prick the skin and cook, whole, in the microwave like you’d do with a baking potato. Cool slightly, cut in half, and scoop out the flesh.
I hope you enjoy this recipe that is now a tradition in our family. Do you have a different version of the venerated sweet potato casserole?
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Exciting news – book three, Love and Redemption, the last in my loosely connected series is coming soon! Stay tuned!!! In the meantime, you can get acquainted with many of the characters, including the heroine in Love and Redemption, within the pages of Love and Mayhem.
Love & Mayhem
Sybil is happily on the shelf, tending to her sheep. But she fears she’ll depart this life without experiencing physical love, which she suspects is rather enjoyable. When her long-lost fiancé returns from sea, she decides he’s the lucky man who’ll receive her virginity.
Max is eager to return to his sugar plantation and has no intention of remaining long in London. However, he didn’t bargain on a wilful, pretty, exasperating spinster determined to take him to her bed.
He insists on marriage but she wants only his body. Her heart is not part of the deal. Unfortunately, love doesn’t always follow the rules.
“I see all sorts of advantages to the married state.” He brought her hand to his mouth, kissing each knuckle in turn before kissing her palm. Then he flicked his tongue over the inside of her wrist. She bit back a moan. Who knew the wrist was such a sensitive spot?
She forced her mind back to the task at hand. Which, when you came to think of it, served the other task as well. Namely, getting him to flick his tongue on other sensitive parts of her body. She took a deep breath. “Some enjoy those advantages without the bother of a marriage ceremony.”
Luanna Stewart has been creating adventures for her imaginary friends since childhood. As soon as she discovered her grandmother's stash of romance novels, all plots had to lead to a happily-ever-after.
Luanna writes full time, concentrating on sexy romantic suspense, steamy paranormal romance, and spicy historical romance.
Born and raised in Nova Scotia, Luanna has recently returned to the land of her birth with her dear husband and two spoiled cats. When she's not torturing her heroes and heroines, she’s in her kitchen baking something delicious.
Under her previous pen name of Grace Hood she has two novellas published with The Wild Rose Press.
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