I had this moment in October wherein I said to myself, “Wow, I really want to eat sweet potato casserole. With marshmallows. That sounds reallll good. Too bad I’ll have to wait until Thanksgiving. I’ll make a big 9×13 for the fam.”
And then I realized, beautifully: I don’t have to wait until Thanksgiving to eat this. Eating sweet potato casserole does not have to be limited to large family gatherings filled with traditional foods. It can be like, a normal food that I make myself and reheat for lunch. It has sweet potatoes in it, heaven knows.
So I set out to create a fairly simple recipe that I could throw together on a Sunday night. Sweet potatoes, eggs, spices, not too hard. I intended to make a sweet potato casserole. What I actually made was a sliceable sweet potato bar with pecan streusel topping (read: YUM CROSSWAYS). Next time, I’m going to leave out the eggs in the hopes that the texture will be more scoopable, less sliceable. Also, I will take more time to make sure the potatoes are really soft, so I don’t get chunks. Score one for impatience.
Here’s the thing. I can’t tell if this casserole/bar is a dessert recipe or just a normal side dish recipe. It’s definitely got less sugar/butter/marshmallows than some desserts, but it isn’t just, like, boiled sweet potatoes. Maybe that is the beauty of holiday foods: no one can really tell if they’re eating healthy or not, but it is ok not to care for a day. The desserts can masquerade as sides and no one rings the alarm.
There is protein in chocolate cake, there is calcium in cream cheese frosting, and there is Vitamin A in this sweet potato bar. Some nutrition gets through. I think.
Permissions aside, I remain
Lauren
P.S. Updated the recipes page of the blog–should be a little bit easier to navigate now. Enjoy the archives.
Streuseled Sweet Potato Casserole
An LH Original
1/4 cup milk
1/4 cup maple syrup
3 T butter, melted
2 eggs
1/2 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon each cinnamon, nutmeg, ginger + a sprinkle of clove
topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
1/2 cup chopped pecans (50 g)
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