I’m writing this post-Thanksgiving blog later than I’d intended, mostly because I am just now able to get up from a large-bellied lying down position, and was able to button my pants. Things got a little ugly Thursday. Delicious, but ugly. Anyway, I cooked so much crap on Thanksgiving that I wasn’t really sure what to blog about, but decided that since my sweet potato casserole pretty much gives me a giant sweet-salty lady food boner every year, I’d go with that. I totally need to start making this more than once a year. It makes me happy.
Yes, I said ‘food boner’ up there. You’ve all had them. Don’t lie.
Anyhoo… Seriously, this crap is delicious, and it’s totally the sweet potato casserole that’s almost impossible to screw up. I’ve been out of milk sometimes, out of vanilla sometimes, I don’t measure a single thing I put in it, and still, it always ends up as sweet and salty goodness. Also, it’s sorta fun to put the potatoes in compromising positions, like they’re having a big potato orgy. A potatorgy. Haha! Moving along now… Last year I had the brilliant idea to add bacon to the nutty crumbly shit on top (Because let’s face it, bacon makes everything better.), and this year I decided to throw some Jack Daniels into the mix (Because let’s face it, whiskey makes everything better. Except my dancing skills. Whatever. I’m a maniac. Maniac on the floor.), and as a result, I believe I have now achieved sweet potato casserole perfection.
Ok, I totally am.
So, here you have it, ladies and gents, the recipe/non-recipe for…
Jacked Up Sweet Potato Casserole
Prep time: You’re looking at about an hour+ if you factor in potato-roasting time. But you can do other stuff while those are roasting. Like, your nails, for instance. Or a couple loads of laundry. Or you could get busy.
Cooking time: 30 – 35 minutes
Ingredients (Please note all measurements are approximate, as I pretty much just throw crap in as I go. Serious chef stuff right here, folks.):
For the sweet potato part:
- Approximately 10 sweet potatoes (REAL sweet potatoes. If you even mention canned yams, you’re goin’ down.)
- 1/2 cup sugar
- 2 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 4 tablespoons butter
- 1/2 cup milk
- 1/2 teaspoon vanilla
- 1/4 cup Jack Daniels
For the crunchy, delicious topping:
- 1/2 cup packed brown sugar
- 1/3 cup all purpose flour
- 4 tablespoons softened butter
- 1/2 cup chopped nuts (Use whatever nut you’re feeling. Haha! Sorry.)
- Approximately 8 slices cooked, crispy bacon, crumbled
- Course sea salt
- Preheat oven to 400 degrees. Poke some holes in your sweet potatoes, and toss ’em straight on the oven rack until they’re nice and soft and roasty, which should be about an hour, give or take. Side note: I like to put a giant cookie sheet on a rack under the potatoes because the gooey roasting sugar will start to drip out and could potentially cause a near-fire in your oven. Not that I would know. (Another side note: You could really peel and boil the potatoes, too, but I find that robs them of that roasty sweet potato flavor. So just do as I say.)
- Once potatoes are roasted, take them out, cut them open, and scoop out the mushy potato middles into a big-ass bowl. Those suckers will be hot, so you may either want to let them cool a bit, use an oven mitt, or just use your husband’s hands. What else is that bastard good for anyway?
- Reduce oven temp to 350 degrees.
- Now, you just dump the rest of the ingredients into the potato mush, and beat it like Michael Jackson intended, until it looks about the consistency of gooey quicksand. You could use a hand mixer, but if your potatoes were properly roasted all the way, they should be soft like buttah (New York accent), and you will not require anything except a giant spoon.
- Once it’s all blended nicely, dump that into an oven-safe pan. Not a tiny one. A big one. Like, 9×13 would be lovely. Then, make your crunchy topping. This is the good part.
- In a medium bowl, mix the brown sugar and flour together, then cut in the butter until it’s all crumbly and struesel-like. Then dump in your chopped nuts and stir it all up. Sometimes I like to sprinkle some more cinnamon in here, just because I enjoy cinnamon immensely. But you can do what you want.
- Pour the crumblies on top of the sweet potato stuff until it’s all covered up, and the sweet potato is all safely tucked into it’s crumbly buttery blanket for an oven nap. Sprinkle the crumbled bacon and a little coarse sea salt on top.
- Bake that puppy for about 30 – 35, until the topping is nice and brown and delicious-looking.
- Then, take it out.
- And eat it.
You have now achieved sweet potato perfection.
And that’s a fact, Jack.