I can’t imagine Thanksgiving dinner without having a large serving of sweet potato casserole on my plate. Turkey and stuffing (or dressing) would be so lonely without this sweet dish on the side.
My version of sweet potato casserole is quite easy to make because I start with a can of pre-cooked sweet potatoes. Don’t let the name on the can below fool you – it’s a misnomer. Just below the title you will see that they can contains sweet potatoes. (Real yams are grown in Africa, sweet potatoes are grown in the United States.)
Sweet potatoes are a power food – they are high in Beta Carotene and vitamins C and E. They also have potassium, iron, and vitamin B6.
I start by placing all of the ingredients for the base of the casserole in my food processor. This makes the work so much easier and faster.
I place the lid on the processor and puree the mixture for about a minute – it doesn’t take long for my Stack and Snap™ 10 Cup Food Processor to get the job done.
After the sweet potatoes are smooth, I pour them into a pan that had been sprayed with non-stick spray. I then combine the topping and crumble it over the top of the sweet potatoes.
I place it all in the oven and bake for 30-40 minutes. And then – voilà! The perfect side dish for Thanksgiving is ready to eat. Well, almost. It will be hot and needs to cool for a bit before digging in.
- 1 - 40 ounce can of cooked sweet potatoes, yams
- 1 egg
- 3/4 cup sugar
- 1/2 stick butter
- 1/3 cup milk
- 2 tsp. cinnamon
- 1 tsp. allspice
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup brown sugar
- 1/3 cup plain flour
- 1/3 cup butter
- 1 cup chopped pecans
- Preheat oven to 350 degrees.
- Mix sweet potato ingredients together in a food processor until smooth. Pour into a casserole dish that has been sprayed with non-stick cooking spray.
- Mix brown sugar, flour, butter and pecans together. Spread evenly over potato mixture.
- Bake 30 - 40 minutes until casserole does not "jiggle."
***I used a 9-inch Pyrex pan.
It can be quite surprising how much work is saved in the kitchen when you use a food processor. In addition to my sweet potato casserole, I also use mine when I make homemade biscuits and my Cracklin’ Oat Bran (clone). I was recently sent a Stack and Snap™ 10 Cup Food Processor from Hamilton Beach to review. So let me tell you what I think about it.
- I love that it is a very light food processor. I have limited counter space, so I store it in my cabinets. Getting it in and out is a breeze since it is not heavy.
- It is simple to assemble and disassemble. It makes cleaning up easy.
- The Stack and Snap chops, shreds, slices, and mixes. I like multitaskers.
- The nicest feature is its unique, patent-pending design which requires no difficult twisting and locking.
When I first tried it, I was unable to get it to do anything. I was following the directions, or so I thought. I learned that I had to have the large food pusher in its place or it would not turn on. That was one key thing that I had overlooked. Silly me.
I think that it’s a great food processor and it would make a great gift.