Sweet Potato Casserole

I made this combination for the first time on  Thanksgiving.  Cook’s Country.com has a fantastic recipe for “Smokehouse Sweet Potatoes” with an interesting (and easy) cooking technique for the sweet potatoes which makes them not soggy.  A friend gave me a recipe a few years ago for sweet potato casserole with a great crunchy topping that makes for a great contrast for the slightly spicy and not overly sweet, sweet potatoes.  In the happy chaos of getting Thanksgiving dinner ready, I forgot to take a picture.  I think you won’t mind.


Smokehouse Mashed Sweet Potatoes

From Cook’s Country

December/January 2007

WHY THIS RECIPE WORKS: While developing our Smokehouse Mashed Sweet Potatoes recipe, we found that the right temperature and the right slice were key. We thinly sliced the sweet potatoes and cooked them covered, on the stovetop, on low heat with a small amount of butter and cream. The low heat allowed the potatoes in our recipe to release their liquid, which produced the steam that cooked them.


Serves 4 to 6

Total time:

This recipe can be doubled and prepared in a Dutch oven, but the cooking time will need to be doubled as well.


4 tablespoons unsalted butter, cut into 4 pieces (Plugra if you can find it.)

3 tablespoons heavy cream

1 teaspoon sugar  (I used brown sugar)

1/8 teaspoon cayenne pepper (or slightly more–to taste)

2 pounds sweet potatoes (2 large or 3 medium), peeled, quartered lengthwise, and cut into 1/4-inch-thick slices (I found it easier to cut them into 1/4″ thick slices and then to stack a few slices and cut them into quarters.)


  1. Combine butter, 2 tablespoons cream, 1/2 teaspoon salt, 1/8 teaspooncayenne pepper, sugar, and sweet potatoes in large saucepan. (I used a large saute pan as well as a large electric skillet–when I triples the recipe on Thanksgiving). Cook, covered, over low heat until potatoes are fall-apart tender, 35 to 40 minutes.
  2. Off heat, add remaining tablespoon cream and mash sweet potatoes with potato masher. Serve—OR

Put into a casserole dish and top with the following:


Pecan Topping for Sweet Potato Souffle


1 Cup corn flakes, crushed slightly  (I really like Trader Joe’s Organic Corn Flakes, but any will be fine.)

1/2 Cup light brown sugar

1/3 Cup melted butter  (Plugra, if you can find it)

3/4 Cup chopped pecans  (If you don’t like nuts, or are allergic, you can leave them out.)

Put the cornflakes into a ziplock bag and crush slightly.  In a bowl, combine cornflakes, brown sugar, melted butter and pecans and mix with clean hands.  Put topping over sweet potatoes and bake in a 350 degree oven until topping is lightly browned, about 20-30 minutes (please keep an eye on it).


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