Championship casserole

In Events, food on April 8, 2009 at 8:02 am
smooth and sweet with a bit of crunch

smooth and sweet with a bit of crunch

In honor of the big NCAA win we’ve decided to celebrate with the state vegetable of North Carolina in its finest form, the casserole.

Sweet potato casserole is a classic dish, and with its brown sugar and pecan topping, this is one indulgence from which no Southerner can abstain.

It seems that every family has its own version of this favorite, but we think ours takes the cake (or casserole).

Start out by baking 3 large sweet potatoes until softened and peel. Place the peeled potatoes in an oven safe baking dish and mash until smooth. Add nutmeg, salt, vanilla, brown sugar, butter, a bit of cream and an egg to the potatoes and mix until combined.

Now for the topping. This is the part of the casserole that comes under the most dispute– everyone can agree on the brown sugar, but no one can agree on the rest. Marshmallows? Pecans? Neither and just brown sugar? Well, we decided to go with the pecans, and here’s why. Just brown sugar is not enough, and marshmallows…well, let’s leave those for s’mores. With pecans you get that nutty crunch that the others just can’t compete with.

For this pecan topping just combine chopped pecans, butter, brown sugar and flour in a separate bowl and spread it evenly over the casserole.

Bake this for half an hour on 350 and you’ve got a Dixie delight.

Until next time,




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