A Thanksgiving staple and a perfect fall side dish. This casserole is packed with soft, tender sweet potatoes and topped with buttery crunchy pecans (instead of the more traditional marshmallow topping).
Sweet Potato Casserole
A Thanksgiving staple and a perfect fall side dish. This casserole is packed with soft, tender sweet potatoes and topped with buttery crunchy pecans (instead of the more traditional marshmallow topping).
Equipment
- 9-inch casserole dish
- Hand mixer
Ingredients
- 4 medium sweet potatoes
- 1/2 cup heavy cream
- 1/2 cup butter softened at room temperature
- 2 eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1-1/2 cups pecans finely chopped
TOPPING
- 1/4 cup butter softened at room temperature
- 1/3 cup granulated sugar
- 1/2 cup all-purpose flour
Instructions
- Preheat oven to 350°F.
- Poke a fork into the sweet potatoes to make a few vents, and place on a lined baking sheet. Bake for 1 hour until they are completely soft inside, and fork tender. If you can insert a fork easily into the flesh, then it is fork tender.
- Cut the sweet potatoes in half and scoop out the flesh into a large mixing bowl. Add heavy cream, butter, eggs, sugar, vanilla extract and salt. Mix all the ingredients well with a hand mixer for 1-2minutes until the mixture is smooth.
- Transfer the mixture into a 9-inch square baking dish. Gently tap the baking dish on the counter a few times to release any air bubbles and spread the mixture evenly.
- In another large bowl, combine pecans, softened butter, flour and sugar. Use your fingers to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Spread the mixture evenly over the top of the sweet potatoes with a spoon.
- Bake the casserole at 350°F for 35-40 minutes until golden brown on top. Set it aside to cool for 10-15 minutes before serving.
Notes
Make-ahead instructions: Prep and assemble the sweet potato casserole the night before. Prior to baking, cover and refrigerate it for up to 2 days. When ready to bake, take it out of the refrigerator and let it sit at room temperature for 30 minutes. Then, bake for 35-40 minutes at 350°F, as per recipe instructions.
How to freeze: You can freeze the prepared but uncooked sweet potato casserole. Cover the dish tightly with aluminum foil and place in the freezer. I would recommend assembling the casserole in a disposable tin pan. You can freeze it for up to 3 months. When ready to bake, allow the casserole to defrost in the refrigerator or at room temperature. Then, bake for 35-40 minutes at 350°F, as per recipe instructions.
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