Saturday, 16 November 2013

MIA but now I'm back

My deepest apologies for being MIA for so long! In between cabin trips and craziness at work I've had no time to sit down and blog.

I missed it.

Now that I'm back, I wanted to share a dish that I have been making for a few years now.  It's a take on a recipe I found awhile back on the blog How Sweet It Is but I tailored it a bit to slightly lower the calories and make the whole recipe a drop quicker to make!

It's always a winner at the Thanksgiving table or at any autumn potluck meal and I always get asked for the recipe. So, here it is!

Sweet Potato Casserole with Browned Butter and Oat Crumble
Serves 6

Sweet Potato Layer 
40 oz canned yams
2 Tbsp maple syrup
1/3 cup 1% milk
2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 Tbsp unsalted butter

Oat Crumble
1/2 cup old fashioned oats
1/2 cup pecans, chopped
1 1/2 Tbsp brown sugar
1 Tbsp whole wheat flour
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
2 Tbsp unsalted butter, softened
1 cup mini marshmallows

*FYI: The term yams and sweet potatoes can be used interchangeably in the US.  The USDA actually requires that sweet potatoes labelled "yams" also be labelled "sweet potatoes". Either way, its the same item.

Start out with browning the butter for the sweet potato layer.  Take 2 Tbsp butter (from sweet potato layer), add to small saucepan and put over medium heat.  When the butter has melted in the pan, whisk continuously for around 3-4 minutes. You'll notice the butter start to bubble (seen below) and slowly start changing colors.  When the butter turns a light amber and you begin to smell a nutty aroma, take the butter off the heat!  Taking the butter off the heat in time is critical--those few seconds are the difference between delicious and burnt.

Take the yams and drain the liquid in the sink.  Wash the yams in a colander to remove any excess syrup.  Using a hand mixer, combine yams and the rest of the ingredients for the sweet potato layer.  Mix for 1-2 minutes on medium speed until whipped.

Place sweet potato layer in 9-inch round glassware dish. Preheat the oven to 375 degrees.

While the oven is preheating, start combing ingredients for the oat crumble.  Mix together all crumble ingredients (except butter) until well incorporated. Add in softened butter, using your hands to mix until the butter is evenly distributed and the mixture is crumbly.

Place the crumble around the outer edges of the sweet potato dish and place the marshmallows in the center of the casserole.  Place the dish in the oven and bake for 20-25 minutes until the crust is a golden brown color and the marshmallows become gooey.  Just the best.



  1. Looks really yummie and very easy. My family and I avoid eating canned foods, can I use fresh yams instead and if so how many yams?

    1. Aida-of course you can use fresh! Use 2 lbs sweet potatoes that are peeled.