Sweet Potato Casserole

Sweet Potato Casserole recipe marissabaker.wordpress.com
our sweet potato harvest

We grew sweet potatoes in the garden for the first time this year. I wasn’t quite prepared for how deep and far away from the base of the plant they grow — we cut several in half with the spade and potato fork. My brother started excavating them with his hands, and he proved to be the most successful at locating sweet potatoes. Per instructions we found online, we let the potatoes sit for about a week before using them.

This casserole was the result of experiments combining several recipes last year. It cooked up splendidly with these new sweet potatoes, and I decided to post this finished version. If you use enough sweet potatoes, it has a very nice not-at-all-soupy texture.

Sweet Potato Casserole

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4 or 5 medium sweet potatoes

3/4 cup white sugar

3 eggs, beaten

3/4 teaspoon salt

5 tablespoons butter, softened

Sweet Potato Casserole recipe marissabaker.wordpress.com3/4 cup milk

3/4 teaspoon vanilla extract


1/2 cup packed brown sugar

1/3 cup all-purpose flour

3 tablespoons butter, softened

1/2 cup chopped pecans

Peal and chop sweet potatoes into 1- to 1.5-inch chunks, enough to fill a 2.5-quart sauce pan. Add water fill pan about halfway. Cook over medium-high heat until tender. Drain.

Sweet Potato Casserole recipe marissabaker.wordpress.comMash sweet potatoes in a large bowl. Add remainder of the filling ingredients and beat until smooth with electric mixer. Transfer to a 13x9x2-inch baking dish.

In a small bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato filling.

Bake at 325°F for 30 minutes, or until the topping is lightly brown. Serve warm.

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Vegetable Chicken Chowder

Vegetable chicken chowder recipe marissabaker.wordpress.comThe first time I made this soup, my family was praising the smell even before they got a taste of it. The basic recipe comes from an old cookbook my grandmother gave my mother called Country Classic Pioneer Cookbook. I’ve changed it a little, streamlining the recipe instructions and adding meat. This version calls for chicken, but you could easily make it with beef (which is what I did the first time I tried it). It goes well with bread, such as these Easy Bread Sticks.

Vegetable Chicken Chowder

Vegetable chicken chowder recipe marissabaker.wordpress.com
right after boiling

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2 cups water

3 cups chicken broth

1 can tomato soup

1 teaspoon salt

2 teaspoons onion powder

¼ teaspoon pepper

Vegetable chicken chowder recipe marissabaker.wordpress.com
ready to add milk

½ cup rice

2 cups chopped potatoes

½ cup diced celery

1 cup diced carrot

2 cups chopped chicken

1 cup milk

3 Tablespoons flour

Vegetable chicken chowder recipe marissabaker.wordpress.com

Combine liquid, seasonings, and rice in a large sauce pot. Heat to boil. When soup boils, add chopped potatoes, celery, and carrots. Reduce heat and simmer for 45 minutes.

Meanwhile, cook chicken. Add to soup after the 45 minutes cooking time or when the rice is tender. Whisk milk and flour, add to soup. Bring to boil and serve immediately.

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