I love this time of year! All of the great family gatherings and parties — and acceptable increased sugar consumption! 🙂 This dish flirts with the very fine line between vegetable and dessert. Even non-sweet-potato-lovers will adore this casserole!
My sister brought sweet potato casserole to a family gathering a couple years ago, and I couldn’t stop dreaming about it. So rich, sweet, and crunchy! It’s based on a dish served at Ruth’s Chris Steakhouse – a restaurant I’ve never visited – and edited to suit our tastes.
The main ingredient is, of course, sweet potato. Whatever you do, don’t use canned, because there’s too much liquid and the texture gets weird. In order to get 6 cups sweet potato, plan on 10 of the smaller, organic sweet potatoes. If you buy the super-sized ones from a regular grocery store, you can probably get by with six.
Scrub the sweet potatoes well, poke holes with a knife, and bake on a foil-lined baking sheet until they are done. Let them cool 10-15 minutes before scooping out the flesh so you don’t burn your hand. (Since they are SWEET potatoes, liquid will ooze out of them while baking, making foil a very wise decision.)
During baking time, combine the eggs, milk, vanilla, salt, and 2 tablespoons butter. Here’s the other reason for letting the sweet potatoes cool: if you add hot potato to an egg mixture, you’ll end up with a disgusting version of scrambled eggs.
When stirring up the topping, use a gluten free flour blend to avoid gluten issues. I always have a large batch of this in the pantry to thicken gravies and stews, and to make desserts.
Don’t skimp on butter for the topping. Butter makes it delicious, and allows it to crisp up.
Smoke-flavoured salt is the perfect way to top this dish. It gives a little crunch and incredible taste. Falksalt has the best large flake salt on the planet, in my humble opinion. You will never run out of ways to use it! Caramelized salmon is amazing when coated with a little brown sugar and smoke salt, just to give you an idea of how versatile it is.