Here’s a great little side dish that is perfect for the Thanksgiving buffet table.
It is deliciously sweet, easy, and can be made a day in advance.
I get really confused on what is a sweet potato and what is a yam. But here is a great site to help you figure out the differences.
Just be sure to use the orange-fleshed potato for this dish. It is a little sweeter than the lighter fleshed “sweet potato”.
Look at that brilliant color.
Peel and cut. Make sure that when you cut your potatoes that they are all cut about the same size so they will all cook evenly and be done at the same time.
Boil the potatoes in some lightly salted water for about 20 minutes, or until they pierce effortlessly with a knife.
I just had to get my food mill out, but you can just mash them with a potato masher or put them in a large bowl of an electric mixer and whip them until smooth.
Now add the sugar and one stick of butter (mine was at room temperature) to the mashed potatoes.
Now add in the eggs, vanilla and evaporated milk, and just a touch of nutmeg for the season.
Place in a baking dish.
Here comes the best part.
For the streusel topping mix together the brown sugar, flour, melted butter and chopped pecans.
Sprinkle on top of the potatoes and press down to make a blanket of streusel to cover the top of the potatoes.
At this point you can cover and put in the refrigerator for Thanksgiving day (one day in advance). Take out of the refrigerator about an hour before you are ready to bake, this way it won’t be so cold when you pop it in the oven and it won’t take as long to bake.
Bake in the oven at 325 degrees f. (I used 350 and it was fine). Bake for about 30 minutes, it will be nice and brown on top and bubbly on the sides.
A yam, a sweet potato, whatever this tuber is, it is quite delicious!
Yam Casserole with Struesel Topping
Source: Southern Living Magazine
3 cups mashed cooked sweet potatoes (about 2 lbs raw) peeled and cubed for boiling
1/2 cup granulated sugar
1 stick butter, melted and cooled
2 large eggs
1 teaspoon vanilla
1/3 cup evaporated milk
a pinch of nutmeg
1/2 cup firmly packed light brown sugar
1/4 cup all-purpose flour
5 tablespoons unsalted butter, melted and cooled
1/2 cup chopped pecans
Preheat the oven to 325 degrees f. In a large bowl whisk together the sweet potatoes, the granulated sugar, 1/2 cup of butter, eggs, vanilla, milk, and the nutmeg until the mixture is smooth and transfer the mixture to an 8-inch-square (2-quart) baking dish. In a bowl stir together with a fork the brown sugar, flour, butter, and the pecans. Sprinkle the struesel mixture over the sweet potato mixture and bake the casserole in the middle of the oven for 30 minutes. Can be made 1 day in advance. Remove from refrigerator 1 hour before baking. Serves 6-8.