Recipe of the Week: Sweet Potato Casserole

It’s November and the country that we’re featuring this month is America, in honour of Thanksgiving. Lori Rubottom Karimi lives in Stockholm but grew up in Arkansas, where she experienced gorgeous Southern cooking. Here, she shares her wonderful Thanksgiving recipes that have been passed down in her family from mother to daughter. Absolutely mouthwatering – thank you Lori!

Below is the traditional thanksgiving menu that I always enjoyed at my grandparents; the starred ones are the ones I’ll be sharing with the readers of Your Living City.  Usually you would find my grandmother and my mother in the kitchen cooking. My grandfather was in charge of the ham and the turkey. I promise you that no one ever left hungry and you always looked forward to the left overs. Happy Thanksgiving, y’all!

Relish Tray: Black & Green Olives, Sweet Pickles, Baby Dills, Pickled Okra

Deviled Eggs

Brown Sugar & Coca Cola glazed Ham

Deep fried Turkey

* Southern Cornbread Dressing

Mashed Potatoes and Giblet Gravy

* Sweet Potato Casserole

* Green Bean Casserole

Corn Casserole

Fresh Cranberry Sauce

Old Fashioned Yeast Rolls

Sweet Iced Tea

* Nanny’s Pecan Pie

Fruit Salad

INGREDIENTS

CASSEROLE

5 large sweet potatoes

1/4 teaspoon salt

1/4 cup butter

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 cup white sugar

2 tablespoons heavy cream

TOPPING

1/2 cup butter, softened

6 tablespoons all-purpose flour

1 1/2 cups packed light brown sugar

1 cup chopped pecans

1 cup of miniature marshmallows

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13 inch baking dish with non-stick cooking spray. Set aside.
2. Bake sweet potatoes 35 minutes in the preheated oven or the microwave until they begin to soften. When cool, peel.
3. In a large bowl, mash the sweet potatoes. Mix in the salt, 1/4 cup of butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Pour into the baking dish. Set aside.
4. In a medium bowl, combine the rest of the butter along with the flour, brown sugar, and chopped pecans. Mix with your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture. Sprinkle the miniature marshmallows over the top.
5. Bake for 30 minutes at 350 degrees F, until topping is crisp and the marshmallows are lightly browned.

 

Want more fantastic recipes? Check out our Expat Cookbook!

 

Recipe: Lori Rubottom Karimi

You may also like Lori’s other recipes:

Nanny’s Pecan Pie

Green Bean Casserole

Southern Cornbread Dressing