The vacations aren’t the identical with out this candy potato casserole. I’ve been making it each November for Thanksgiving, and for years now, I whip up three pans without delay—one for Thanksgiving, one for Christmas, and one for Easter. It’s a tried-and-true recipe that stays tasty even when I freeze it for months. Sure, months! I’ve pulled one out of the freezer after a 12 months, and it was nonetheless implausible. Make one, or make extras and save your self time later. I hope you’re keen on this recipe as a lot as we do.
Harvesting and Prepping the Candy Potatoes
When you develop your individual candy potatoes, that is the proper manner to make use of them as soon as harvest time rolls round within the fall. If not, don’t fear. Shops put candy potatoes on sale round Thanksgiving, so fill up then. Discover ways to develop candy potatoes on this information, and put them on the planting checklist for subsequent spring.
The best way to Bake and Peel the Candy Potatoes
Preheat your oven to 350°F.
Place your candy potatoes straight on the oven rack with a sheet of foil beneath to catch drips.
Bake for 30 to 60 minutes, relying on their measurement. They’ll scent wonderful and needs to be very mushy when performed.
Allow them to cool on a cookie sheet. As soon as cool, the skins slip proper off.
(A aspect notice: You probably have an in-bed vermicomposting bin, your worms will love the candy potato peels.)
Now, your peeled, cooked candy potatoes are prepared for this recipe.
Candy Potato Casserole with Pecan Topping
Serves: One 9×9 pan (Double recipe for 9×13 Half Dimension Steam Foil Pan)
Elements:
3 cups candy potatoes (absolutely cooked and peeled, about 2 1/2 kilos candy potatoes)
½ cup sugar
2 eggs
½ cup milk (not skim)
½ tsp salt
1 tsp vanilla
Directions:
Preheat oven to 400°F.
In a big bowl, mash the candy potatoes till clean (a potato masher works nice).
Add sugar, eggs, milk, salt, and vanilla. Combine till nicely mixed however not too liquidy.
Unfold this combination right into a 9×9 baking pan.
Topping:
3/4 cup brown sugar
½ cup flour
½ stick chilly butter
1 cup chopped pecans
To Make Topping:
Mix brown sugar and flour.
Lower within the chilly butter with a fork till it appears crumbly.
Combine in pecans.
Sprinkle excessive of the candy potato combination.
Baking:
Bake at 400°F for about half-hour till the highest is bubbly and calmly browned.
Freezing and Storing
I wish to make massive batches of this candy potato pie filling and freeze it earlier than baking. Right here’s how:
Comply with the recipe, however don’t bake it but.
Pour it into foil pans, cowl them with lids, and label them with the date.
Pop them within the freezer. I’ve stored them frozen for as much as a 12 months, and so they nonetheless style nice when lastly baked.
While you’re able to get pleasure from your frozen candy potato pie, let it thaw within the fridge earlier than baking. This manner, it’ll prepare dinner way more rapidly.
Make Candy Potato Casserole with Pecan Topping a brand new household custom
This recipe is a vacation staple in my house, and I hope it turns into one in yours too. It’s easy, comforting, and stuffed with household recollections. Take pleasure in your candy potato pie—irrespective of which vacation you’re celebrating!
Received questions? Ask away—I’m pleased to assist.
