With November fast approaching, it seems only appropriate for Thanksgiving to be our minds. However, with the tragedies of hurricane Sandy continuing to impact thousands of lives, I know being thankful may be more difficult now than ever.
I live on the east coast, however just last Wednesday I flew home to the Midwest to visit my family. Halfway through my trip I learned of Hurricane Sandy as I watched the news show Sandy’s devastating energy headed directly for the eastern shore. Needless to say, my flight back to school was canceled, and my trip in the Midwest was significantly extended.
I decided there was no better way to spend those extra few days home, than cooking up some classic comfort foods. This casserole in particular, is hands down, my favorite food in the world. My mom has made it for me for every thanksgiving, sick day, and birthday that I can remember. I wanted to share it with you all, because this dish, more than any other dish, reminds me of home. It reminds me of family, of being gathered around the table, and of the incredible list of things I have to be thankful for in my life. With the devastation of Hurricane Sandy lingering on our hearts, I think we could all use a little more home.
- 6 medium sweet potatoes
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup milk
- ½ cup butter or margarine
- ½ cup firmly packed brown sugar
- ½ cup oatmeal
- 2 Tablespoons flour
- 2 Tablespoons butter or margarine
- Preheat the oven to 350˚ F.
- Rinse the sweet potatoes. In a large pot, cook the sweet potatoes in boiling water for 45 minutes to 1 hour, or until tender.
- Allow time for the potatoes to cool, and peel.
- Place the potatoes in a large bowl and mash.
- Add the sugar, eggs, vanilla, 1/2 cup butter, and milk to the mashed potatoes. Using an electric mixer, cream together until smooth.
- Transfer the potato mixture to the prepared baking dish and smooth with a spatula.
- In a small bowl combine the brown sugar, oatmeal, flour, and 2 Tablespoons butter. Crumble and mix together until well combined.
- Sprinkle the brown sugar and oats mixture evenly over the sweet potatoes and bake for 30 minutes.
- Serve warm and enjoy!
Notes and Tips!:
- Yield: 8 servings
- If gluten free, just make sure to use gluten free oats and a gluten free flour!
- If your family is one with no allergies, try adding crushed walnuts to the topping mix!
- Adapted from: The Southern Living Cookbook (1987)
- Like sweet potatoes? Check these out!: Sweet Potato with Caramelized Onion, Kale, and Goat Cheese Pizza; Sweet Potato Quesadillas
- Need more comfort food in your life? Try my healthy honey cornbread recipe or my Garlic Hassleback Potatoes. You can never have too much comfort food!