EVERYONE LOVES THIS RECIPE. THEY SAY IT’S THE BEST SWEET POTATO CASEROLE THEY HAVE EVER HAD.
I USE IT FOR ALL THE MAJOR HOLIDAYS!
This recipe tastes GREAT! The best one I’ve tasted so far. I did the bake and peel method this time, but will peel and boil next time to save time. I used the average size swt. pot. that the store had, and after 35 min. I still had to microwave them…and they were hard to peel hot. Other than that…they came out great and were loved by all.
Love this! I cut the white sugar to 1/4 cup and the brown sugar in the topping to 1/2 cup, and omitted cream as it wasn’t needed. Fantastic. Did the oven cooking but due to potatoes being all different sizes, it was quite a task determining doneness and pulling each one out when done. Would have been easier peeling first and cutting them all into same size pieces. Next time, but if it changes the flavor I will go back to the more time consuming method because it is well worth it. Thank you very much for this new holiday favorite.
I’ll give it 5 stars because it got rave reviews at Thanksgiving. It didn’t make enough!! That’s my only complaint. Also, look at the size of the Potatoes you use and mabye cut down on the suger. I myslef thought it was REALLY sweet.
Excellent dish! After I loosely mashed the potatoes, I put them in the mixer and whipped them to make them extra creamy. The smooth texture of the potatoes nicely contrasts with the crunchy streusel topping. Can’t wait to make for Christmas.
So good, I don’t even eat sweet potatoes but I will from now on with this recipe!
Ingredients:
5 sweet potatoes
1/4 teaspoon salt
1/4 cup butter
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup white sugar
2 tablespoons heavy cream
1/4 cup butter, softened
3 tablespoons all-purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 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.
source :1strecipes.com
