I dislike the word "casserole." It evokes memories of some truly awful food containing things like canned tuna fish. But I couldn't think of another word to use for this dish. The name may also evoke memories of mashed sweet potatoes covered with marshmallows. Trust me, this ain't that. I thought about calling the dish a soufflé, but then I thought that is a bit over the top, so casserole it is.
Regardless of the name, this is a great side dish that goes well with hearty foods. And, it is so easy to fix, you don't have to confine it to Christmas or Thanksgiving.
This recipe will serve 6 - 8.
2 Lbs Sweet potatoes, peeled and cut into 1/2" cubes
1/2 Cup Sugar
1 Tsp Salt
1/2 Stick Butter, softened
1/2 Cup Half and half
1 Tsp Vanilla
1/2 Cup Brown sugar
1/4 Cup Flour
1/2 Cup Chopped nuts, almonds, walnuts, or pecans
1/4 Cup Butter, melted
1/4 Cup Shredded coconut
Preheat oven to 325°. Nuke the sweet potatoes or bake them or boil them until soft. Put them in a large mixing bowl, and, using an electric beater (a Mixmaster is ideal), beat the potatoes and then beat in each ingredient one at a time. The mix should be quite smooth. Transfer to an appropriate size baking pan or dish.
Mix together the topping ingredients and sprinkle it over the sweet potatoes. Bake for 30 minutes. Serve at once or keep them warm until ready to serve. It will keep for moinths in the freezer.