Sweet Potato Casserole
- Yield: 12 servings
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
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Ingredients
Casserole- 5 lbs Sweet potatoes, cut into 1 inch chunks
- 4 tbsp Unsalted butter, melted
- 1 cup Packed light brown sugar
- 1/2 cup Heavy cream
- 1 tbsp Vanilla extract
- 1 tsp Kosher salt
- 2 Large eggs, beaten
- 1 cup Packed light brown sugar
- 1 cup Pecans, chopped
- 1/2 cup All-purpose flour
- 4 tbsp Unsalted butter, room temperature
- 1/2 tsp Kosher salt
Instructions
- Preheat oven to 350F.
- Grease a 9″x13″ baking dish.
- Place potatoes in a pot and cover with water. Bring to a boil and cook until fork tender.
- Drain potatoes, place back into pot and mash until mostly smooth.
- Add the remaining casserole ingredients, adding the eggs last. Mix until combined.
- Transfer the sweet potato mixture to the prepared baking dish and smooth the top.
- Prepare the topping by combining the topping ingredients in a bowl and mixing with a fork until crumbly.
- Sprinkle the topping on the sweet potatoes.
- Bake for 30-35 minutes until the topping is crisp and golden brown.
Notes
Recipe adapted from TheSlowRoastedItalian.com