The new series exploring food from around the world, with a mix of recipies from friends and the history underpinning their dish, and just what food can tell us about the past.
Today it is Lori from Ontario and Canada.
This recipe is a great Canadian sweet potato casserole. It is a delicious and much have dish in our family, especially with turkey at Thanksgiving. My hubby, from England, just cannot wrap his mind around sweet dishes on the dinner plate!
Sweet Potato-Pecan Casserole
3 cups cooked mashed sweet potato (3 large potatoes)
2 cups brown sugar
2 eggs
1 tsp vanilla
1/3 cup milk
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Topping
1/3 cup flour
1/2 cup butter - melted
1 cup chopped pecans (or walnuts if preferred)
Cook peeled sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled.
Mash the sweet potatoes. Make sure most lumps are removed.
Lightly beat eggs. Add in vanilla and milk and spices as desired. Blend with potatoes. Stir in 1 cup of brown sugar.
Grease a 9x13-inch baking dish, place mixture in dish.
Mix 1 cup brown sugar, pecans, and flour in another bowl. Pour melted butter over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potatoes.
Bake until hot and beginning to brown around the edges, about 40 to 45 minutes.
Location, Canada
Picture; Sweet Potato-Pecan Casserole, 2021, Lori Oschefski
