Sweet Potato Casserole

It was in the late eighteenth century that the sweet potato started finding its legs on Southern tables. It may have been a replacement for the African yam to begin with but later on it caught the fancy of the white population, enough to make delectable puddings and casseroles out of this humble, self-conscious tuber. The sweet potato casserole is the best example of how a nondescript little tuber that looks like a potato but tastes like a fruit, can be made into a tasty, wholesome dish that can contribute to a HUGE lunch for a family with a whole bunch of hungry kids. Here are some recipes of the sweet potato casserole:

You need:

4 cups mashed sweet potatoes
1 ¼ cup white sugar
3 eggs, beaten
1/2 cup milk
1 teaspoon vanilla extract
½ cup butter, melted
½ cup dark rum

1 cup brown sugar
1 cup chopped pecans
2 tbsp melted butter
½ cup self-rising flour

Keep the oven preheated at about 175 degrees C and a greased 12 inch baking dish ready.
In a large bowl, mix the sweet potatoes and sugar, add the eggs beaten, gradually, stirring all the while. Then add in the milk, vanilla extract, and ½ cup melted butter. Blend in the rum, stirring gently. Pour the mixture into the prepared baking dish.

In another bowl, mix together the brown sugar, pecans, flour, and 2 tbsp melted butter.

Spoon this mixture over the mashed sweet potato batter. Bake for 30 minutes in the preheated oven, till the top is a warm golden. Cool for at least ten minutes before serving.

The pecans can be substituted with hazelnuts also. Another interesting variation could be the addition of chopped hard fruits like pears or apples to the nut mixture, this will add to make the casserole slightly juicier and also add to the flavor. Sweet potatoes have a sickly sweet flavor so fruits could be a good accompaniment.