Sweet Potato Casserole
Ingredients
The sweet potato mash
-
2
pounds
sweet potatoes, peeled
-
⅓
cup
unsalted butter, melted
-
½
cup
brown sugar
-
2
large
eggs, beaten
-
½
cup
half-and-half or heavy cream
-
1
teaspoon
pure vanilla extract
-
¼
teaspoon
salt
The pecan topping
-
⅓
cup
all-purpose flour
-
½
cup
brown sugar
-
½
teaspoon
ground cinnamon
-
⅓
cup
unsalted butter, melted
-
1⅔
cups
pecan halves or chopped pecans
Optional garnishes
-
to taste
fresh rosemary or thyme
-
to taste
flaky sea salt
Instructions
- Boil sweet potatoes until tender, then drain and cool for 15 minutes.
- Preheat oven to 350°F (177°C) and grease a 9x13-inch baking pan.
- Mash the cooled sweet potatoes and mix in butter, brown sugar, eggs, half-and-half, vanilla, and salt.
- Spoon the sweet potato mixture into the prepared baking pan.
- In a separate bowl, mix flour, brown sugar, and cinnamon for the topping, then fold in melted butter and pecans.
- Spread the topping evenly over the sweet potatoes.
- Bake for 30-40 minutes until golden brown, then garnish with thyme or rosemary and sea salt before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
4g
Sodium
200mg
Cholesterol
70mg
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