This recipe comes from a collaboration between Dakar Eats and my favorite food blogger, Karelle at Les Gourmandises de Karelle.
You can find all our Dakar Thanksgiving recipes and shopping tips here.
Feel free to email your questions to firstname.lastname@example.org and to go bananas (pumpkins?) with #dakarthanksgiving.
Now… on to the recipe for sweet potato casserole, made in Dakar!
In Dakar you can find sweet potatoes (patates douces oranges) in supermarkets or vegetable stands. However if you just ask for ‘patates douces’ you may get a kilo of the ones that are white on the inside, so be specific. If you are not able to find sweet potatoes, carrots make a surprisingly good substitute in most recipes.
Peel, cube and boil sweet potatoes until soft. Drain the water and mash well. Add butter, vanilla, salt, orange juice and orange zest to taste. (Some people like to add brown sugar too, but it’s too sweet for me.)
For every kilo of sweet potatoes that you used, mix in two beaten eggs. Spread the mixture into a baking dish.
For the topping you can go many ways, but these are my favorites:
– pecans from Protéa South Africa grocery store, Casino, or the American Food Store mixed with butter, vanilla and brown sugar/Casamance honey.
– flaked coconut from the American Food Store mixed with butter and brown sugar (cassonade in French)/Casamance honey.
– mini marshmallows, or regular marshmallows cut into small pieces
Bake at 350 degrees until browned, about 25 minutes for a 9×13 baking dish.
All photos taken in my kitchen by the lovely and very talented Karelle V.V.