Sweet Potato Casserole with Pistachio Crust

I'm not hosting Thanksgiving this year so my duties are very scaled down as a guest. I volunteered to bring the sweet potatoes, Hernon Green Gelatin Salad, and the pumpkin pie. And just for fun, I'm bringing a cocktail beverage that was a hit at our house a couple years ago called Hard Cider Sangria. My sister just remodeled her kitchen so she is eager to have her first big, family dinner at her house to test out her kitchen and I am more than happy to give her that opportunity! So, I decided to check out recipes for the sweet potatoes because I always assigned those out for others to bring when I cooked Thanksgiving. I found this recipe and I already know it's a keeper. This recipe would be delicious even without the crust because the mixture made with this casserole is outstanding. And you can even watch a video on how to make it because I got this recipe from Chef John at his Food Wishes blog. I like watching his videos. He makes things very simple with a sense of humor which I like. Nobody eats that many sweet potatoes at Thanksgiving because there are so many other foods so I'm not sure how many servings this recipe actually is. There are going to be 14 at the table this year and I'm sure this recipe will be plenty. Otherwise, I'd guess it serves maybe 6 people.

For Sweet Potatoes

2-1/2 pounds sweet potatoes
salt to taste
2 Tbsp butter
2 large eggs
1/4 cup maple syrup
1/4 cup buttermilk
1/3 cup milk
1/2 tsp. vanilla
pinch of allspice
pinch of cayenne

For Crust

1/2 cup chopped pistachios (roasted, salted)

1/2 cup light brown sugar

1/3 cup flour

4 Tbsp. melted butter

1. Peel and slice sweet potatoes into equal-size pieces

2. Boiled in salted water until tender.

3. Add butter and mash potatoes until thoroughly mixed. Set aside.

4. Mix together the remaining ingredients in a large bowl.

5. Add the sweet potatoes one spoonful at a time to egg/milk mixture. Mix well after each spoonful.

6. Add mixture into a 2-3 quart casserole dish.

7. Set aside while you make the pistachio crust.

8. Add all ingredients for the crust into a large mixing bowl.

9. Mix together well using a spoon.

10. Drop onto sweet potato casserole using your fingers, covering evenly.

11. Using a fork, press the crust evenly over the top of the casserole.

12. Bake for 30 minutes until crust is brown and toasted.

Comments

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