A holiday special: Sweet potato casserole

Make it on the big day or prepare it days or weeks before
A holiday special: Sweet potato casserole

This tried and true recipe will be a hit at your holiday dinner.

Although the sweet potato relatively low calorie, this recipe includes a lot of sugar, although some substitutions can be made (see below).

On the plus side, the sweet potato is loaded with vitamin A, three times your daily value, plus generous amounts of vitamins C and B6.

Sweet potato casserole
1 40-ounce can sweet potatoes or 2 1/2 pounds cooked fresh sweet potatoes
1/4 cup milk
1/2 cup butter or margarine, melted and cooled
3/4 cup sugar
2 eggs
1 tablespoon vanilla extract
1 cup brown sugar
1/2 cup flour
1/3 cup butter or margarine, chilled
1 cup walnuts or pecans, chopped

With a potato masher or food processor, puree sweet potatoes. Add milk, melted butter, sugar, eggs and vanilla extract.

In another bowl, (for the topping) stir together the brown sugar and flour. Slice chilled butter into the brown sugar mixture. With your fingers or a pastry blender, blend in the butter until the mixture is crumbly and evenly mixed. Stir in chopped nuts.

Spread the sweet potato mixture in a greased or spray-coated baking dish and distribute the crumbles over it. Bake at 350 degrees for 25 to 30 minutes.

If baked, you can store the dish for 4 to 6 days in the refrigerator or 2 to 3 months in the freezer.
To freeze the ingredients, place the sweet potato mixture in a one-gallon freezer bag and the topping in a quart size freezer bag, and freeze. Store the bags for 2 to 4 days in the refrigerator or 2 to 3 months in the freezer.

If you limit sugar in your diet, reduce the white sugar to 1/2 cup and the brown sugar to 3/4, or substitute Splenda for part of the sugar.

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