History doesn't say who figured out that sweet potatoes pair well with the molasses smoky-sweetness of brown sugar, the holiday aroma of cinnamon, or the floral delicateness of vanilla, thus inventing Sweet Potato Casserole. No one is quite sure who convinced the world that this creamy and luscious casserole should be a side dish rather than a dessert. But we can say one thing with certainty: that person was a genius. Sweet Potato Casserole is a beloved classic of the Thanksgiving table, adding a touch of sugar that's sure to satisfy and pair perfectly with savory servings!
IngredientsFor Base: • 5 sweet potatoes, peeled, cooked, and mashed • 1/4 teaspoon salt • 1/4 cup butter • 2 eggs • 1 teaspoon vanilla • 1/2 teaspoon ground cinnamon • 1/2 cup white sugar • 2 tablespoons heavy cream For the topping: • 1/4 cup butter, softened • 3 tablespoons flour • 3/4 cup packed light brown sugar • 1/2 cup pecans, chopped
Preheat the oven to 350 degrees F.
Lightly grease a 9x13-inch casserole dish.
In a large bowl, combine the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla, ground cinnamon, sugar, and heavy cream. Mix until well incorporated.
Pour the mixture into your prepared casserole dish.
In a medium-sized bowl, combine the remaining 1/4 cup butter, flour, light brown sugar, and chopped pecans. Mix until coarse using a pastry blender or your fingers.
Sprinkle the pecan brown sugar topping over the top of the sweet potato mixture.
Bake in the oven until the pecans turn toasty-brown in color, for about 30 minutes.