“Once you taste this, you won't ever go back to the marshmallow-topped variety! I have peeled and cooked in the microwave, and also boiled the sweet potatoes. They taste the same no matter how you cook them. So, use the technique that works best for you!” - by Heather
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
- In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
- In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
- Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.
Nutrition
Amount Per Serving (8 total)
- Calories
- 381 cal
- 19%
- Fat
- 19.2 g
- 29%
- Carbs
- 50.7 g
- 16%
Based on a 2,000 calorie diet
Share It
Reviews (1431)
Rate This Recipe
"Now a tradition at our table! Thanks to all of the reviewers too - I heeded advice and cut back the white sugar to 1/3 cup and brown sugar to 2/3 cup which cut back on the sweetness. Hint for easy co..." See moreoking of potatoes, just peel and then boil like regular white potatoes. No need to boil and them try to coax them out of their jackets the hard way :)"
DONNAPF1
"This is a great recipe for sweet potato casserole. I found that 1/4 cup of sugar in the potato mixture is enough for my family's sweet tooth since the topping adds more sweetness. A secret for those w..." See moreho do not like "stringy" sweet potatoes...use a mixer to combine the sweet potatoes and other ingredients. All the strings from the sweet potatoes wrap around the beaters, so don't scrape them after mixing."
Rachelle from California
"UPDATE PT II: My version equates 3 cups of cooked yams to the 5 yams of undetermined size/weight noted in the original recipe. UPDATE: I read some earlier reviews about the "sweetness" of this recip..." See moree. I normally pick out 5 of the largest yams I can find. Used garnet yams before and used Beauregard yams this last time. It came out the same. This nukes well and is easily pre-made. I had enough yams to fill 2 loaf pans almost to the rim, but it came out a little soft (like baby food). So, in this case, I would have added an extra egg to give it extra firmness. Last time it was was just enough to fill 2 loaf pans 3/4 full and 2 eggs gave it enough firmness. Splenda for the yams and brown-sugar splenda for the topping worked well. =================== I've been attempting various sweet potato dishes for the last few years from this site because other family members expect some sweet potato dish during Thanksgiving. They all came out similar to most sweet potato dishes we've tried in the past. Nothing made us go, "Hmmmmm....sweet potatoes?" I made two alterations to this recipe. I substituted Splenda for the white sugar and I nuked this dish instead of baking it in the oven (there wasn't room due to the turkey). It is the first time in my home that a dish of sweet potatoes was fought over. There was little left over and everyone wanted some to take home. Anyhow, this dish came out creamy (like good mashed potatoes consistency), wasn't overly sweet, and it turned"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
