Monday, November 5, 2007

Brandied Candied Sweet Potatoes

Absolutely, hands down, my favorite Thanksgiving side dish. If I have enough leftover I always make Sweet Potato Pound Cake from the same cookbook, just a few modifications to account for the extra stuff added to the sweet potatoes in this recipe. I will share that recipe later this month as well, both as intended and tweaked to use leftovers from this dish.

Brandied Candied Sweet Potatoes

From Better Homes & Gardens Best Loved Community Recipes Vol I (Just about impossible to find anymore, if you can find it, I HIGHLY recommend purchasing it. I linked to Amazon's Used & New Listings for it, if you are interested)

INGREDIENTS
1 40 oz can of sweet potatoes, or 2.5 lbs fresh cooked
1/2 cup packed brown sugar
1/4 cup butter melted
3 Tbsp Brandy (I use an Apricot Brandy)
2 Tbsp Frozen Orange Juice concentrate
2 Tbsp water
1 tsp vanilla
1/2 tsp salt
2 eggs, slightly beaten

Topping:
1/2 cup packed brown sugar
2 Tbsp flour
1/4 tsp ground cardamom or cinnamon
2 Tbsp cold butter
1/4 cup chopped pecans (I prefer cashews for this)

DIRECTIONS
Preheat the oven to 350
In a large mixing bowl, beat the sweet potatoes with an electric mixer on medium speed about 4 minutes until they are well mashed.
Add the 1/2 cup brown sugar, the melted butter, brandy, Orange Juice concentrate, water, vanilla, and salt. Beat until combined. Add the slightly beaten eggs and beat until smooth
Transfer the mixture to a 2-quart rectangular baking dish
To make the topping: In a small bowl, combine the 1/2 cup brown sugar, flour and cardamom or cinnamon. Using a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs. Stir in the nuts.
Sprinkle the topping mixture over the sweet potato mixture. Bake in the 350 oven for 35-40 minutes or until the sweet potatoes are heated through.

Tips:
To cook fresh sweet potatoes: wash and peel 5-6 sweet potatoes. Cut off the woody portions and ends and discard. Cut the sweet potatoes in quarters or cubes. Cook, covered, in enough boiling, salted water to cover for 25-35 minutes or until tender.
The casserole can be assembled, covered and refrigerated up to 48 hours before baking. When taken directly from the refrigerator, bake in a 350 over for 45 to 50 minutes or until heated through.
If desired, divide the misture among eight individual casserole dishes. Sprinkle on the topping and bake in a 350 oven for 20 to 25 minutes or until heated through.

Serves : 8

2 comments:

Tracy said...

Thanks for posting! This is my family's favorite sweet potato casserole. This was the first cookbook I bought, when I got married. Lots of great recipes! I tore the recipe out; and while I have it somewhere around here, it was easier to find it online. Thanks again and Merry Christmas!

Anonymous said...

THANK YOU SO MUCH, for posting this delicious recipe!!!!!!!!!!! My Mom & I would always make this recipe from the cookbook & then couldn't find it & need it for a special event to feed 60 people!!! so I searched the Internet hoping to find it & here it is!!!! YAY!!! So Thank you so much for posting this wonderful recipe!! One of the best!!!!!