Sweet Potato Casserole
In that same issue of the Post Ellie Kreiger offers up the following redo of the classic Sweet Potato Casserole which she believes is better than the usual recipe which has more sugar and butter. This recipe, therefore, is a bit more healthful, but she swears it is better than the classic version. I'll have to try it next week as I always make a recipe from years ago, purported to be from Hillary Clinton, though whether she actually ever made it is doubtful. It has 3/4 cup of sugar compared to the 1/4 cup of maple syrup called for in this one:
3 cups cooked peeled mashed TSFF Beauregard sweet potatoes 1/4 cup pure maple syrup (also available at our own markets)
3 large eggs (ditto)
1/2 cup milk (she calls for low fat, but it isn't allowed here!)
4 Tbs. (1/2 stick) unsalted room temp. butter
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. plus one pinch of salt
1 cup chopped pecans
2 Tbs. whole-wheat pastry flour (may substitute all-purpose flour)
3 Tbs. light brown sugar
Preheat oven to 350F. Grease a 2 qt. baking dish, such as a 8"x8" pyrex.
Combine the mashed sweet potato, maple syrup, eggs, milk, 2 Tbs. of the butter, the vanilla extract, cinnamon and 1/3 tsp. of the salt in the bowl of a standard mixer fitted with a balloon whisk, or a handheld mixer, or attachment whisk on an immersion blender. Beat on medium-high for several minutes, until all the ingredients are well combined and the mixture has slightly increased in volume, then transfer to the baking dish, smoothing the mixture evenly.
Combine the remaining 2 Tbs. of butter, the pecans, flour, light brown sugar and the remaining pinch of salt in a medium bowl; use your clean fingers or a fork to evenly incorporate and coat the pecans. Sprinkle over the top of the sweet potatoes in the dish.
Bake for 35 to 40 minutes, until fragrant and lightly caramelized on top. Let cool for about 10 minutes before serving.