Sweet Potato Casserole

Sweet potatoes are among the bountiful vegetables grown in Louisiana for over 200 years. These very nutritious vegetables have been researched by the Experiment Station scientist of the Louisiana State University Agricultural Center. In 1937, the sweet potato was on the national level. The researchers named these moist sweet potatoes “Louisiana Yams”.   Varieties, such as the Beauregard and Evangeline (bright orange and high in sucrose), were created by the LSU AgCenter scientists. This crop has had a major impact on Louisiana’s economy due to its worldwide distribution.

INGREDIENTS

~Sweet Potatoes~

• 5 medium sized sweet potatoes
• 1/2 cup heavy cream
• Cinnamon-Sugar blend (1/4 tsp cinnamon +1/2 cup sugar)

~Topping~

• 3/4 cup all-purpose flour
• 1 cup brown sugar
• 2 tsp cinnamon
• 1/2 cup (1 stick) semi-melted butter
• 1 cup chopped pecans

PREPARATION

~Sweet Potatoes~

Clean sweet potatoes and place on foiled-lined baking sheet. Bake for about an hour or until softened.

When cool enough to handle, peel off the skin from the potatoes.

Mash the potatoes and stir in the cinnamon sugar blend and heavy cream. Place sweet potatoes into a casserole dish.

~Topping~

Prepare the topping in a medium bowl. Combine flour, brown sugar, cinnamon, chopped pecans and semi- melted butter until mixed well and crumbly.

Sprinkle the topping over the layered sweet potatoes. Press the tip of the spoon in selected areas to push some of the topping into the sweet potatoes.

Bake for 30 minutes or until baked lightly brown.

Enjoy Keeping It Creole!

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Sweet Potato Casserole

Course Side Dish

Author Monique Olivier Getzinger

Ingredients

Sweet Potatoes

• 5 medium sweet potatoes
• 1/2 cup heavy cream
• 1 cup cinnamon-sugar blend (1/4 tsp cinnamon + ½ cup sugar)

Topping

• ¾ cup all-purpose flour
• 1 cup brown sugar
• 2 tsp cinnamon
• ½ cup unsalted semi-melted butter 1 stick
• 1 cup chopped pecans

Instructions

Sweet Potatoes

• Pre-heat over to 400 degrees

  Clean sweet potatoes, prick them with a fork and place them on foiled-lined baking sheet. Bake for about an hour or until softened. Turn them over halfway through the baking time.

  Test the readiness by pushing a fork easily through the sweet potatoes.
• After baking set them aside to cool enough to handle. Cut the skin and peel it off the potatoes.

  In a mixing bowl, mash the potatoes very well and stir in the cinnamon sugar blend and heavy cream. Place sweet potatoes into a casserole dish.

Pecan Topping

• Prepare the topping in a medium bowl. Combine flour, brown sugar, cinnamon, chopped pecans and semi- melted butter until mixed well and crumbly.
• Sprinkle the topping over the layered sweet potatoes. Press the tip of the spoon in selected areas to push some of the topping into the sweet potatoes.
• Bake for 30 minutes or until baked lightly brown.

Enjoy Keeping It Creole⚜️

Keeping It Creole, LLC