Sweet Potato Casserole with Pecans
Ingredients
The sweet potato mixture
-
3
lbs
sweet potatoes
-
¼
cup
milk
-
2
large
eggs
-
¼
cup
heavy cream
-
4
tablespoons
unsalted butter
-
2
tablespoons
brown sugar
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
dried ground ginger
-
½
teaspoon
nutmeg
-
1
teaspoon
vanilla extract
-
salt
to taste
salt
The pecan streusel topping
-
4
oz
pecans
-
½
cup
flour
-
½
cup
brown sugar
-
¼
cup
butter
-
salt
to taste
salt
Instructions
- Preheat the oven to 400°F.
- Wash and pierce the sweet potatoes, wrap them in foil, and bake for 50-60 minutes until tender.
- Once cool, scoop out the sweet potatoes into a bowl and mash until smooth.
- Add milk, eggs, heavy cream, butter, brown sugar, cinnamon, ginger, nutmeg, vanilla extract, and salt to the mashed sweet potatoes and whisk until smooth.
- Chop the pecans and mix them with flour, brown sugar, melted butter, and salt to create the streusel topping.
- Spread the sweet potato mixture into a baking dish and top with the pecan mixture.
- Bake for 25-30 minutes until the top is slightly brown and serve hot.
Nutrition Facts (estimated)
Servings
10-12
Calories
389
Total fat
21g
Total carbohydrates
48g
Total protein
6g
Sodium
139mg
Cholesterol
70mg
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