#MeatlessMonday, Thanksgiving Edition: Sweet Potato Casserole

19 Nov

Keeping the Thanksgiving meal as traditional as possible is very important to me.  I mentioned in my other “#MeatlessMonday” post that this year I am going to try to incorporate one or two new dishes, but this casserole will remain on the menu and needs no tweaking. This recipe was passed down to my mom and then to me from my Grandma Ducky, a woman who epitomized all of the great qualities of a Southerner.  She was a lady who never met a stranger and always spoke her mind.  She was one of my favorite cooks and her dishes always featured some unexpected ingredient that made the meal unforgettable.

Everyone has had sweet potato casserole at one holiday meal or another at some point in their lives.  The only real difference with most recipes I’ve looked over is whether they call for a marshmallow topping or a brown sugar streusel topping.  My Grandma Ducky took this dish to another level with the addition of crushed pineapple.  The pineapple adds an unexpected tanginess and slightly tropical flavor to this dish that makes it stand out from your typical sweet potato casserole.  She was also a lifelong member of the brown sugar topping camp.

Sweet Potato Casserole Recipe

Ingredients

3 cups mashed sweet potato
2/3 stick of butter
1/3 cup of sugar
2 eggs, beaten
1/4 cup of milk
1 tsp vanilla
8 oz crushed pineapple, drained of all excess liquid>

For the topping

1 cup dark brown sugar
1/2 stick butter at room temperature
1/3 cup flour
Dash of cinnamon

Directions

Heat oven to 350 degrees and bake sweet potatoes. Once potatoes are fork tender, take out and let cool to the point that they are still warm but not too hot to handle. Peel sweet potatoes and mash with butter. With a standing or hand mixer, combine milk, eggs and vanilla to sweet potato mixture. Fold in pineapple.Blend topping ingredients with a fork or pastry cutter. Topping should be crumbly.Pour sweet potato mixture into a casserole dish and cover with topping. Place in oven and bake at 350 degrees for 45 minutes and topping is browned.

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