Meat & Potatoes.
Wednesday, February 16, 2011
We celebrated our Valentine's Day over the weekend and it couldn't have been lovelier! Javi arrived with not one, not two, but three bouquets of different flowers! He gave me a traditional rose bouquet, a tropical flower arrangement, and my new found favorite, gladiolas! My gift to him was a scrumptious meal of our favorite beef tenderloin that I paired with yummy sweet potatoes and a side salad. This meat recipe has been in our family for years and it is seriously a slice of heaven. No. Joke. It's served with a mushroom Roquefort sauce that is the absolute cherry on top! As far as the dessert goes, that's something I must share with you another time. Yes, it's that good that it requires a whole other post!
Sweet Potato Casserole
2 pounds sweet potatoes, peeled and chopped
3/4 cup granulated sugar (I used less)
1/4 cup evaporated low-fat milk
3 tablespoons butter, melted
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1.5 ounces all-purpose flour (about 1/3 cup)
2/3 cup packed brown sugar
1/8 teaspoon salt
2 tablespoons melted butter
1/2 cup chopped pecans
Preheat oven to 350°. To prepare potatoes, place potatoes in a Dutch oven or large pot; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool 5 minutes.
Place potatoes in a large bowl; add granulated sugar, evaporated milk, 3 tablespoons melted butter, 1/2 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well. Pour potato mixture into a 13 x 9–inch baking pan coated with cooking spray.
To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and 1/8 teaspoon salt; stir with a whisk. Stir in 2 tablespoons melted butter. Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top. Bake at 350° for 25 minutes or just until golden.
Preheat broiler (remove casserole from oven).
Broil casserole 45 seconds or until topping is bubbly. Let stand 10 minutes before serving.