Saturday, March 3, 2007

I got this recipe from my girlfriend’s sister. The recipe’s title is misleading though. This is really a butter casserole. I’m transcribing the recipe as I have made it, but I’m working on a way to crank down the butter and preserve the flavor. As it stands, it’s better for a dessert than a side.

[Notes so far, fresh sweet potatoes that have been baked seem to work better in my experience. Furthermore, the butter in the filling can be halved.]

Ingredients

For the base:

* 1 large can of sweet potatoes, drained
* ½ stick of butter
* ¼ c milk
* ½ tsp vanilla

For the topping:

* ¼ c flour
* ½ stick of butter
* ½ c pecans
* ½ c brown sugar

Preparation

Whip together all ingredients in the base. A food processor can easily handle it if you split up the butter a little ahead of time. Otherwise, warm the butter (but don’t melt!) before blending. You want to get a whipped consistency.

The topping is a streusel topping. Using a pastry blender, combine all the topping ingredients into a coarse, grainy lump.

Pour/skim the base into a casserole dish and spread the topping over it. Bake 20 minutes at 375 degrees Fahrenheit.