Wednesday, November 20, 2013

Carter's Homestead Sweet Potato Casserole

Before I get started, I want everyone to repeat after me. Butter is your friend. Ready? Okay everyone "Butter is your friend". Now that we have that out of the way.

3 Large Sweet Potatoes
1 Cup Butter
1 Package of Graham Crackers (you can also use 2 cups Graham Cracker Curmbs)
3/4 Cup Brown Sugar Packed
3/4 Cup White Sugar
1 tsp Pure Vanilla Extract
2 Cups Pecans

Bake 3 Large sweet potatoes about 2 hours or until you can puncture with a fork.
Note: This can be done ahead of time and potatoes can be stored in the fridge for a couple of days.
Let cool at least enough to handle then peel potatoes. The skins will come right off and these skins are great for the compost pile.

Place peeled sweet potatoes in a mixing bowl. Add brown sugar, white sugar, vanilla extract, and 1/2 cup butter melted. Mix well.

If you are using Graham Crackers crush them to a medium course consistency. If using Graham Cracker crumbs pour 2 cups in a bowl. Add 1/2 cup melted butter mix well. After mixed press into bottom of casserole bowl.

Spoon sweet potato mixture into casserole bowl, on top of Graham Cracker crust. Once all mixture is spooned in, smooth the mixture.

Take pecans and layer the top with them as pictured below.

Bake at 350 degrees for 35 minutes.

That is it. To add some variety you can put marshmallows on top before you bake so the marshmallows will be a little crisp. Mini marshmallows work best. If you want a crunchy topping you can add 1 1/2 cups of oatmeal mixed with another 1/2 cup melted butter under the pecans. 

I hope you enjoy, and Happy Thanksgiving.

Keep It Rural.

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