There is nothing like moms cooking. This dish is a Thanksgiving family tradition. My mom always brought the sweet potato casserole to our large family gathering among other dishes. This sweet and crunchy recipe pairs well with turkey or ham and of course some cranberry sauce. With the small addition of marshmallows on top, I’d say its perfection.
|Sweet Potato Mix
3 to 4 cups of sweet potatoes, cooked and mashed
1 cup sugar
8 tbsp butter (room temp)
½ cup evaporated milk
1 tsp nutmeg
1 tsp cinnamon
4 tbsp butter melted
1 cup brown sugar
½ cup flour
1 cup chopped pecans
- Rinse/wash sweet potatoes before placing in a large pot on the stove. Bring sweet potatoes to a boil and turn to medium/low heat. Leave them to cook for at least an hour (until your fork and easily penetrate the sweet potato. (I use 4 to 5 medium sized sweet potatoes)
- Drain the hot water. Using a cutting board, place each sweet potato on it to peel. Use the fork to hold the sweet potato still while you slice and peel each sweet potato. Place sweet potatoes in large mixing bowl.
- Add in the butter and sugar. Using a masher, mash the sweet potatoes until ingredients is well blended.
- Add in the evaporated milk, nutmeg and cinnamon and mix again.
- Spray your baking dish (9x13in) with butter. Add in the sweet potato mix. Smooth it out and place to the side.
- Preheat oven to 350 degrees.
- To make the topping, melt butter in a small pot on the stove. Once melted, add in the pecans, brown sugar and flour. Mix well with a small spoon.
- Sprinkle the topping onto the sweet potatoes.
- Bake in the oven for 40 minutes.
- When time is up, take the casserole out of the oven and sprinkle marshmallows on top.
- Change the oven settings to broil and place casserole back in the oven for 5 minutes (watch carefully so that you don’t burn the marshmallows).
- Remove when completed and let cool before serving.
Hope you enjoy!
Thanks mom for sharing your delicious sweet potato casserole dish. It brings back many fun childhood family memories. And tasty ones 🙂
What’s your favorite dish that your mom always made?
This scone recipe is based off of one of my all time favorite pumpkin pie recipes. A pie recipe that does not require a crust. It’s a simple yet delicious recipe. The pumpkin flavor isn’t over powering and the tasty topping is a sweet treat with each bite. Smelling them bake in the oven is just such a glorious aroma. My mouth waits in anticipation each time I bake them. To help distract you from watching the timer like I do, prep a cup of coffee or tea to enjoy with the scones. They pair so well together. Hope you enjoy.
I’d like to thank Betty Crocker Cookbook from the 1990’s for the delicious pie recipe. It has been so much fun to modify and play around with this new pumpkin scone recipe.
- 2 cups flour (sifted)
- 1 tbsp baking powder
- ⅓ cup brown sugar
- ¼ cup sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp orange peel
- 2 tsp pumpkin pie spice
- ⅛ tsp salt
1 stick of frozen butter grated
- 1 tbsp vanilla extract
- 1 egg
- ½ cup pumpkin puree
- 1 tbsp honey
- ¼ cup heavy cream
Brown Sugar Topping
- ¼ cup brown sugar
- ¼ cup quick-cooking oats
- 1 tbsp softened/melted butter
- Preheat oven to 400 degrees
- Line a baking sheet with parchment paper.
- In a large bowl, sift the flour, brown sugar, baking powder, sugar, cinnamon, nutmeg, orange peel, pumpkin spice and salt.
- Using a cheese grater (large holes) grate one stick of frozen butter and blend it into the mixture until it resembles coarse crumbs.
- In a small bowl, whisk together the egg, heavy cream, vanilla extract, honey and pumpkin puree.
- Pour the wet ingredients over the dry ingredients and mix until just combined.
- Pat the dough out into a rectangular shape (like a flat log) that is about 1 inch thick. Cut into 6 – 8 equal wedges (you can use a pizza cutter).
- Arrange the wedges on your baking sheet or scone pan.
- To make the topping, melt the butter carefully in a pan on the stove. Add in the brown sugar and oats and mix well.
- With your fingers, press in a decent amount of the topping onto each scone.
- Bake for 14 to 16 minutes depending on your oven (I rotate mine after 10 to 12 minutes).
- Remove from the oven and allow to cool before enjoying.
What a delicious remake of an old pumpkin pie recipe into a decadent scone. Autumn is such a wonderful season. It’s hard not to think of autumn without pumpkin. One of my favorite pumpkin pie recipes is crust-less. That’s right, no crust. Instead, you cover the pie with a brown sugar topping that holds it all together, while adding a bit more sweetness. That’s what makes these pumpkin pie scones taste even better and adds some crunch. Don’t take my word for it, try it for yourself and enjoy.