Orgasmic Chef

for food better than sex

  • Home
  • Recipes
    • Appetizers
    • Beef
    • Bread
    • Breakfast
    • Candy
    • Casseroles
    • Cheese
    • Chicken
    • Cookies
    • Desserts
    • Drinks
    • Ethnic
    • fish/seafood
    • holidays
    • Ice Cream
    • lamb
    • Main Courses
    • Pasta
    • Pork
    • Preserves
    • Salads
    • Sandwiches
    • Snacks
    • Soup
    • Thermomix
    • Vegetables
  • Bucket List
  • Post Gallery
  • Great Blogs
  • EasyIndex
  • About Me
  • Contact

Sweet Potato Casserole with Pecan Topping

April 18, 2013 by Maureen 82 Comments

Although I’m a dinky di Aussie, I’m also a true blue American. A sweet potato casserole with pecan topping is ALWAYS on my Thanksgiving table (which ends up being Spring here) and if I’m honest it would be on every table I sit down at if it weren’t for that quick but frightening peek of my lard ass in the mirror every morning.

This casserole is a wonderful way to take a perfectly delicious, healthy vegetable and turn it into dessert you can eat with your meal.  Even my non-sweet eating Aussie husband will eat this but he does mutter something about “Americans” under his breath and “sweet.”  I ignore him.

Sweet Potato Casserole with Pecan Topping

I remember telling John that the only toys I don’t own were a potato masher and a sous vide machine and one of my dreams was coming true.  He laughed and went back to work.  A short minute later he peered around my office door and said, “You bought a sous vide???”

“No, but the Masha people are sending me an electric potato masher to try out,” I said.   He turned around and as he left he said, “Good to see your dreams come true, dear.”

While I waited for it to arrive I wondered what I could do with it.  I saw a lot of mashed potato recipes on the net and a few people used it to to make dips but all I could think of was my sweet potato casserole.  I wouldn’t have to wait until Thanksgiving or feel guilty for packing on the calories.  It was my JOB to test it, right?

Masha electric potato masher

By the time my Masha arrived I had all the ingredients and I’d even prepped the topping.  I dashed to the dining room and snapped a few photos and ripped that box open.  At this point I was still thinking, “A one-use gadget isn’t really practical, is it?  Where do I keep it?”

I put the potatoes on to boil and read the instructions and washed the mashy bit and then plugged it in.  I did test it and I wondered if you could use it as a fan.  Not really but I doubt that’s what it was intended for.

After draining the potatoes I put them in a large bowl and I was set to mash.  Ummm….  Hello…. about 2 seconds later, this lovely potato mash is squeezing through the side holes like a potato ricer and what seemed 2 seconds later I was done.  The masher end just snaps off and a quick rinse leaves it looking brand new.  The potatoes were light and fluffy and perfectly mashed without that whipped texture I don’t enjoy.

So the verdict is, I’ll keep it handy and use it for potatoes, dips and anything else that needs to be gently mashed.

Sweet Potato Casserole
4.9 from 11 reviews
Sweet Potato Casserole with Pecan Topping
 
Print
Prep time
45 mins
Cook time
30 mins
Total time
1 hour 15 mins
 
This is a great dish for celebration dinners or when you just want to spoil yourself.
Author: Maureen Shaw
Recipe type: vegetable
Cuisine: American
Serves: 8
Ingredients
Potato Bit
  • 3 cups boiled and mashed sweet potatoes
  • ½ cup brown sugar
  • 2 eggs beaten
  • 1 tsp. vanilla
  • ½ cup butter
  • ½ cup milk
  • salt and white pepper to taste
Topping
  • ½ cup brown sugar
  • ⅓ cup flour
  • ⅓ cup butter
  • 1 cup pecans, chopped
  • ½ tsp cinnamon
  • Just a quick grate nutmeg (optional) - a little goes a long way
Instructions
  1. Preheat oven to 160C / 325F
  2. Boil potatoes in salted water until soft enough to mash. Drain and place in a mixing bowl.
  3. Mash potatoes and then mix in all the other potato ingredients and place in a casserole dish.
  4. Mix topping ingredients and sprinkle on top of the mashed potatoes.
  5. Bake for 30 minutes until the topping is lightly browned.
Wordpress Recipe Plugin by EasyRecipe
3.2.1753

Disclosure:  I received a free Masha for review but the words are all my own. (who else would write like this?)

Filed Under: Vegetables Tagged With: Masha, sweet potatoes, vegetable casseroles

« Help for Food Intolerance!
My Audience of One »

Comments

  1. Denise Browning@From Brazil To You says

    April 18, 2013 at 9:43 am

    Maureen, my dear Maureen!!! This is my favorite American casserole. I cannot imagine any Thanksgiving without it… My dream is also have a sous vide. Don’t worry about time when I am cooking my meats and get them perfectly cooked is something that I wish to have accomplished. :):) Take care and eat this casserole for two: you and me!!! 🙂

    Reply
  2. Claire @ Claire K Creations says

    April 18, 2013 at 10:38 am

    I love that now I’ve met John I can picture the scene exactly. I think I can even see his facial expression!
    Seems like a handy gadget although I can’t imagine the trouble I’d be in if I brought home another gadget.
    You Americans! When we were staying with a sweet older friend in Seattle one night she made us a ‘salad.’ It was, to us, like a lemon delicious but over there it was called salad and served as a side. I don’t have an objection though!

    Reply
    • Maureen says

      April 18, 2013 at 3:08 pm

      Was it an ambrosia salad with fruit, whipped cream, walnuts and coconut? it’s very common over there. John said, “dessert with dinner? that’s nuts!”

      “No, nuts are in the salad, shut up and eat.”

      John and I have the best relationship. We are each other’s biggest fan. I roll my eyes at the geeky things he wants and he just accepts that I’m going to do whatever makes me happy. The old saying, “When momma’s happy, everybody’s happy,” is really true.

      Reply
  3. john@kitchenriffs says

    April 18, 2013 at 11:11 am

    I love sweet potatoes! Never had them with a pecan topping though – great idea. Have you ever made sweet potato pie? Real similar to pumpkin pie. I’ll bet the pecan topping would work real well if you turned this into a pie. 😉 I love gadgets too. We usually just make our mashed potatoes in the mixer, but this looks way cool. Fun post. Don’t tell John how much a sous vide machine is or you’ll never get one!

    Reply
    • Maureen says

      April 18, 2013 at 3:05 pm

      John had no problem with the Thermomix that was $1939 so as soon as we can afford it, the sous vide will be mine. 🙂 I can’t believe I’ve never made a sweet potato pie but it’s true.

      Reply
  4. Peter G | Souvlaki For The Soul says

    April 18, 2013 at 11:24 am

    Love the casserole Maureen! And you can never have too many gadgets. This looks like a great little contraption now that winter is approaching. And you and I must be having the same dream…I lust for a sous vide machine too!

    Reply
    • Maureen says

      April 18, 2013 at 3:04 pm

      if only we lived closer, Peter, we could share a sous vide 🙂

      Reply
  5. Eha says

    April 18, 2013 at 12:12 pm

    Well, I absolutely love sweet potatoes : on the menu 2-3 times weekly! And, no, I have not made them the US way, tho’ pecans appeal a whole heap more than marshmallows, which oft seem to be the topping. And I seem to have one of these funny mirrors also! But, US friends residing in Sydney [100 km N] are coming to visit next month – would this not be a surprise, Thanksgiving or not!!!

    Reply
    • Maureen says

      April 18, 2013 at 3:04 pm

      absolutely, they would have eaten it before!

      Reply
  6. ashley - baker by nature says

    April 18, 2013 at 12:41 pm

    You made me chuckle with the “lard ass” sentence. I think if there were no mirrors all I would do is eat! And this casserole would definitely be on the table every-single-night! xx

    Reply
    • Maureen says

      April 18, 2013 at 3:03 pm

      We’re sisters, Ashley !

      Reply
  7. yummychunklet says

    April 18, 2013 at 12:52 pm

    Yum! Looks delicious! Especially the topping.

    Reply
    • Maureen says

      April 18, 2013 at 3:03 pm

      dessert for dinner 🙂

      Reply
  8. Rhonda says

    April 18, 2013 at 1:20 pm

    What a handy little gadget! I love sweet potatoes.

    Reply
    • Maureen says

      April 18, 2013 at 3:11 pm

      I was quite pleasantly surprised how much I liked it. The texture is very much like using a potato ricer.

      Reply
  9. Lorraine @ Not Quite Nigella says

    April 18, 2013 at 1:41 pm

    Oh thank goodness this looks so much tastier than the sweet potato pudding with marshmallows on top that I made once! 😛

    Reply
    • Maureen says

      April 18, 2013 at 3:03 pm

      I could never get into the southern marshmallow topping but I ate it plenty when I lived in the South.

      Reply
  10. Iron Chef Shellie says

    April 18, 2013 at 2:04 pm

    bahaha I don’t have a Masha but I do have a sous vide 😛 looks delicious!

    Reply
    • Maureen says

      April 18, 2013 at 3:02 pm

      you are such a tease. If you look out your window and you see a little woman with her hands cupped around her eyes like binoculars gazing longingly at your sous vide, it might be me 🙂

      Reply
  11. rebecca says

    April 18, 2013 at 2:11 pm

    this post made me smile, no matter where we live our comfort food from home makes us happy as a treat 🙂

    Reply
    • Maureen says

      April 18, 2013 at 3:01 pm

      we understand one another completely 🙂

      Reply
  12. Claire @ Simply Sweet Justice says

    April 18, 2013 at 2:28 pm

    Yum! Thanksgiving sides are my favorite part of Thanksgiving, and this casserole looks mighty delish. Love the name of the “Masha!”

    Reply
    • Maureen says

      April 18, 2013 at 3:01 pm

      It certainly has a descriptive name 🙂

      Reply
  13. Laura (Tutti Dolci) says

    April 18, 2013 at 3:31 pm

    Your American roots are still intact! 😉 Love the pecan topping!

    Reply
    • Maureen says

      April 18, 2013 at 5:05 pm

      That’s like saying your slip is showing. I met a woman today who said “Where are you from?” and I replied, “Minyama.”

      She said, “no, really, where?”

      She was from Montreal and she picked up my accent in two words.

      Reply
  14. ChgoJohn says

    April 18, 2013 at 4:02 pm

    I read this post’s title and immediately thought “Thanksgiving!” With your weather changing to cooler temps, Maureen, a dish like this would be perfect, even without a holiday to celebrate. I’ll bookmark it and come back in several months. 😉

    Reply
    • Maureen says

      April 18, 2013 at 5:04 pm

      lol I’ve been known to sneak this in occasionally 🙂

      Reply
  15. The Café Sucre Farine says

    April 18, 2013 at 5:50 pm

    How cool is this thing Maureen?? I love riced potatoes, it seems when you change the texture with a ricer, the humble potato is elevated to a new status. Since you’re having Thanksgiving now, can I borrow it in November, please? 🙂

    Reply
    • Maureen says

      April 19, 2013 at 5:19 pm

      Only if you have a power converter, Chris 🙂

      Reply
  16. Lizzy (Good Things) says

    April 18, 2013 at 6:31 pm

    Yummy, Maureen, interesting toy too! ; )

    Reply
    • Maureen says

      April 19, 2013 at 5:18 pm

      I love toys. I’m trying to think about what else I could make with it. I’ve used it 3 times already.

      Reply
  17. Jacqui (CRAP Mamma) says

    April 18, 2013 at 8:25 pm

    Okay Maureen, that looks fabulously delicious but is it a dessert or did I read correctly and it’s a side accompaniment for dinner?? I love the idea of veggies as sweets, it’s up there with having breakfast for dinner for me. xx

    Reply
    • Maureen says

      April 19, 2013 at 5:17 pm

      Americans would eat this as a side dish during Thanksgiving dinner – it’s traditional for many many people. I’m all about memory food and when I got the Masha that was the first thing that came to mind.

      Reply
  18. Choc Chip Uru says

    April 18, 2013 at 9:18 pm

    Never give up the roots my friend, especially if you get such delicious food out of it 😀
    This casserole looks awesome!

    Cheers
    Choc Chip Uru

    Reply
    • Maureen says

      April 19, 2013 at 5:15 pm

      I’m sure it’s the same in your family, Uru. We go back to that wonderful comforting feeling at the first bite.

      Reply
  19. Joanne says

    April 18, 2013 at 10:52 pm

    I love a good sweet potato casserole and hate that no one eats it outside of Thanksgiving! I think I’ll be a rebel and make one this week. 🙂

    Reply
    • Maureen says

      April 19, 2013 at 5:14 pm

      I think we’d eat it a lot more often if it wasn’t for the lard ass effect, Joanne 🙂

      Reply
  20. Judy @Savoring Today says

    April 18, 2013 at 11:40 pm

    The first thing I noticed when I looked at the photo was that the sweet potatoes looked to be the perfect texture for this dish — I guess that little gadget does its work well! A tried and true lover of pecan topping, I think I could eat it on just about anything. Yum.

    Reply
    • Maureen says

      April 19, 2013 at 5:13 pm

      I’ll admit that I ate some topping before the potatoes were done.

      Reply
  21. Barbara | Creative Culinary says

    April 19, 2013 at 2:42 am

    This is, to a ‘T’ what my family has always called Sweet Potato Souffle. Forget it’s not a real souffle, it does have eggs right?

    I’ve been making it for over 30 years and our Thanksgiving table would not be the same without it.

    Reply
    • Maureen says

      April 19, 2013 at 5:13 pm

      I’m happy to call it a souffle 🙂

      Reply
  22. Coffee and Crumpets says

    April 19, 2013 at 3:23 am

    My husband is a Southern boy and he came equipped with a sweet potato casserole recipe when I married him. There is no Thanksgiving without it and he would probably eat it everyday but I won’t make it everyday because of the whole ass thing.
    Your casserole looks delicious and incidentally, is almost identical to our recipe.

    Nazneen

    Reply
    • Maureen says

      April 19, 2013 at 5:13 pm

      It’s sad about that ass thing. I could enjoy a lot more food if I never had to look in a mirror or at a camera 🙂

      Reply
  23. MyMansBelly says

    April 19, 2013 at 3:30 am

    I have a potato masher too, it’s called my husband. 😉 But I have to say, sweet potatoes are my favorite dish at Thanksgiving. Who needs turkey?

    Reply
    • Maureen says

      April 19, 2013 at 5:12 pm

      I *need* a turkey at Thanksgiving but I don’t need to eat any as long as I have stuffing. 🙂

      Reply
  24. foodwanderings says

    April 19, 2013 at 7:02 am

    ahhaaha true blue America, Maureen! 🙂 Loved sweet potatoes and totally coveting that masher! 🙂

    Reply
    • Maureen says

      April 19, 2013 at 5:10 pm

      you are too cute 🙂 I’m so glad we’re friends.

      Reply
  25. Suzanne Perazzini says

    April 19, 2013 at 11:57 am

    I’m just wondering if it is a dessert or a savoury accompaniment. I love the look of that masher. Mine is terrible so I often use the food processor but that can turn vegetables almost to liquid.

    Reply
    • Maureen says

      April 19, 2013 at 5:10 pm

      I tried doing mashed potatoes in my Thermomix and everyone tells me they’re wonderful but I found them a bit too whipped for my liking.

      Reply
  26. Monet says

    April 19, 2013 at 1:10 pm

    Now I’m wishing it was Thanksgiving! I love sweet potato casserole too! Thank you for sharing. A delicious end to a good evening. I hope you have a blessed weekend!

    Reply
    • Maureen says

      April 19, 2013 at 5:09 pm

      I’ve decided that I can always pretend 🙂

      Reply
  27. Mary Frances says

    April 19, 2013 at 1:32 pm

    At first I was very skeptical – but if the potatoes come out the side holes like a ricer – well that IS a very cool little tool!! What would it cost to ship to NYC?

    Reply
    • Maureen says

      April 19, 2013 at 5:08 pm

      the problem is the 240v power 🙂 We don’t use 110v here. We go for the full cream variety of electricity in Australia.

      Reply
  28. Julia | JuliasAlbum.com says

    April 19, 2013 at 2:03 pm

    The only way I will eat mashed sweet potatoes is when they are topped with this pecan topping! Like your little gadget!

    Reply
    • Maureen says

      April 19, 2013 at 5:08 pm

      The potatoes are pretty boring without the topping 🙂

      Reply
  29. Minnie@thelady8home says

    April 19, 2013 at 3:11 pm

    The casserole looks fabulous, and I must try this one out. Come to think of it, I have never had a sweet potato casserole. Looks like I am missing out on a lot.

    I would love to have a serving, and that potato masher as well!

    Reply
    • Maureen says

      April 19, 2013 at 5:07 pm

      What kinda American are you if you haven’t had sweet potato casserole? LOL It’s okay, I don’t eat vegemite either. 🙂

      Reply
  30. Kari @ bite-sized thoughts says

    April 19, 2013 at 7:19 pm

    My (half American) grandmother introduced my mother, and in turn me, to a sweet potato pudding that is still one of my favourite desserts. Your casserole looks like it with bonus topping, which sounds even better!

    Reply
    • Maureen says

      April 20, 2013 at 7:43 am

      What makes it so traditionally American is that my casserole is not a dessert – it’s served with the meal. 🙂

      Reply
  31. Bam's Kitchen says

    April 19, 2013 at 7:41 pm

    Its a pie..no its a vegetable..no its a pie… I also think of this delicious thanksgiving treat whenever I think of a good ole American Turkey feast. Love the crunchy topping and the creamy sweet yams. I pinned it as love your toppings!

    Reply
    • Maureen says

      April 20, 2013 at 7:42 am

      Thank you so much and is there any meal more American than Thanksgiving? or more over the top? LOL

      Reply
  32. Hotly Spiced says

    April 19, 2013 at 7:54 pm

    Well…I had a wonderful aunt in NZ and whenever she cooked kumera (as it’s called there) she always did roasted it in brown sugar. It was a favourite of mine and I used to ask my mother to make it that way but she was against us having our food sweetened. Such a shame, really. I love the look of this and I can just imagine it with a wonderful free-range roasted turkey xx

    Reply
    • Maureen says

      April 20, 2013 at 7:42 am

      Kumera in NZ is legendary 🙂 I can still taste the kumera fries from the local fish ‘n chippery in the Bay of Islands

      Reply
  33. unikorna says

    April 19, 2013 at 9:09 pm

    with every visit I am more and more amazed at how much you are growing constantly…Every post is more and more beautiful….besides being useful…I love the way you transform food into …an invitation :).

    Reply
    • Maureen says

      April 20, 2013 at 7:41 am

      oh you sweet, sweet woman. What a kind comment to give to someone.

      Reply
  34. Lisa the Gourmet Wog says

    April 19, 2013 at 11:01 pm

    Maureen I never thought of sweet potato as a dessert which is silly because it is indeed sweet and I’ve certainly had pumpkin before in sweet dishes. This looks fabulous and I’m certainly interested in giving it a go

    Reply
    • Maureen says

      April 20, 2013 at 7:40 am

      Me either but this dish is served with the meal 🙂

      Reply
  35. Betty Ann @Mango_Queen says

    April 20, 2013 at 4:40 am

    I can just smell the terrific aroma of this sweet potato casserole with pecans! My family will enjoy this. Bookmarking it to try soon. Thanks for sharing, Maureen & the nice blog visit 🙂

    Reply
    • Maureen says

      April 20, 2013 at 7:39 am

      You are so cute! I love visiting you.

      Reply
  36. Ramona says

    April 20, 2013 at 6:09 am

    What a perfect dish for the holidays… but actually any time. I love sweet potatoes. 🙂 I also love the potato masher… can’t have enough good kitchen gadgets. 🙂

    Reply
    • Maureen says

      April 20, 2013 at 7:38 am

      I used to say that until I had to set up a room full of shelves to put them on 🙂

      Reply
  37. Kitchen Butterfly says

    April 20, 2013 at 6:31 am

    ‘Lard Ass’:-)…that’s british humour at its peak! I need to spend thanksgiving with you

    Reply
    • Maureen says

      April 20, 2013 at 7:36 am

      I say it typically American but around here it would be lard arse and it just doesn’t have the same ring to it 🙂

      Reply
  38. Karen (Back Road Journal) says

    April 20, 2013 at 7:08 am

    Sweet potatoes with pecans is a favorite at our Thanksgiving table. Yum.

    Reply
    • Maureen says

      April 20, 2013 at 7:36 am

      see what I mean about memory food 🙂

      Reply
  39. Jamie says

    April 20, 2013 at 9:57 am

    I have to say I never do anything for Thanksgiving but I eat sweet potatoes all season (autumn & winter) long. But casserole? This looks like dessert! It looks so scrumptious! Wow!

    Reply
    • Maureen says

      April 20, 2013 at 11:07 am

      I’ve had several folks ask if it WAS a dessert. I love having a big Thanksgiving dinner for people who’ve never experienced it. You can almost hear their chins drop when they see the table.

      Reply
  40. A_Boleyn says

    April 20, 2013 at 11:08 am

    Such a cute gadget but as I already have a potato ricer, I wouldn’t have ANY excuse to get one. 🙂 What a shame. I first started eating sweet potatoes about 20 yrs ago and still can’t convince myself to add sugar to them though I touch of maple syrup has been known to sneak in there along with a bit of butter.

    Reply
  41. Nami | Just One Cookbook says

    April 24, 2013 at 4:14 am

    I cannot live without potatoes and sweet potatoes! Wherever we end up living, we always come back to the comfort food we grew up with. The topping is really appealing. I want to make this!

    Reply
    • Maureen says

      April 24, 2013 at 3:45 pm

      I didn’t know sweet potatoes were a big item in Japan. I need to learn more 🙂

      Reply
  42. Louise V. Lang says

    May 6, 2013 at 2:19 pm

    1/2 cup packed brown sugar (optional) 3 tbs. flour 2 Tsp Wheat Germ (8 months) 1/2 tsp nutmeg and 1/2 tsp cinnamon (8 months) 2 Tbs butter* (if baby doesn’t dairy issues, butter is a great source of the fats that babies need) 1/2 cup chopped pecans (not for those under 2 years old or as directed by your doctor) 4 cups mashed sweet potatoes 2 cups of fresh mashed peaches Combine sugar (optional), flour, wheat germ and spices. Cut in butter until you achieve a texture like bread crumbs. Add nuts (optional). Arrange yams and peaches in 1-1/2 quart casserole; sprinkle with butter mixture. Bake at 350 degrees F for 35 minutes.

    Reply
    • Maureen says

      May 6, 2013 at 2:42 pm

      Sounds very interesting, Louise!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe

Subscribe by email
Got It!
Please check your email to confirm.
Email:

Oops! That doesn't look like a valid email
First Name:

Please tell us your first name
Go!
Please wait
 Twitter Google Plus Facebook Pinterest Email  RSS Instagram

Previous Posts

 More ...

I’m on…

The Noblys 121 ultimate food blogs for 2018

Good Food Links

Blogs I love

Most Popular Posts

  • Flakey, buttery, biscuits Best Fluffy, Flakey, Buttery Biscuits Ever 452 comments
  • Best Banana Muffins The BEST Banana Muffins EVER 221 comments
  • how to make licorice ice cream Licorice Ice Cream 163 comments
  • Homemade Bread and Butter Pickles Best Homemade Bread and Butter Pickles 152 comments
  • Eggless Sugar Cookies Eggless Sugar Cookies 143 comments

Our Other Projects

EasyIndex Plugin
EasyRecipe Plugin
Fooderific.com
Australia's Best Food Blogs
America's Best Food Blogs

Archives

Privacy

Orgasmic Chef Privacy Policy

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress