Sweet Potato Casserole and a Shut My Mouth
I grew up in Alabama listening to the country song “Song of the South,” which has a line “Sweet potato pie and a shut my mouth . . .” I think growing up listening to this song has endeared me to the grand and somewhat misunderstood sweet potato. When Molly Kimball, a registered dietitian in New Orleans, asked me to Swerve a favorite Thanksgiving recipe, well of course I turned to the sweet potato. After thinking through pies, fries, and tots, I landed on one of my Thanksgiving favorites: The Sweet Potato Casserole. Now the challenge here, would Brown Swerve bring the right amount of sweetness I wanted, and how would I make the nice little crumble to put on top?
I tell you what, Brown Swerve mixed in with the steaming hot sweet potato, butter, egg, and whipped cream became sweet music to my taste buds and my stroll down memory lane. As for that ever necessary crumble, well, a little almond flour, melted butter, chopped pecan, and Brown Swerve, added a little extra crunch to bring two textured worlds together, and made me sing, “Sweet Potato Casserole and a shut my mouth.”
I am thankful my friends and family will be singing this ditty around my mom’s festively decorated dining room table this Thanksgiving, and I hope yours do too.