Sweet Potato Casserole with recipe from www.epicurious.com
Description
Sweet potato casserole is a classic Thanksgiving side dish that everyone loves. It's a sweet and savory dish that's perfect for any fall or winter meal. This epicurious recipe takes the traditional sweet potato casserole and elevates it with a crunchy pecan topping. It's a crowd-pleaser that's easy to make and always a hit.
Prep Time
The prep time for this sweet potato casserole recipe is around 20 minutes. You'll need to peel and chop the sweet potatoes, whisk together the filling, and make the pecan topping. It's a simple recipe that doesn't require any fancy techniques or equipment.
Cook Time
The cook time for this sweet potato casserole is around 45 minutes. You'll need to bake the casserole until the sweet potatoes are tender and the pecan topping is golden brown. It's important to keep an eye on the casserole while it's baking to make sure the topping doesn't burn.
Ingredients
- 4 lbs sweet potatoes, peeled and chopped - 1/2 cup unsalted butter, melted - 1/2 cup heavy cream - 1/2 cup brown sugar - 2 tsp vanilla extract - 1 tsp ground cinnamon - 1/2 tsp ground nutmeg - 1/2 tsp salt - 2 cups pecans, chopped - 1/2 cup all-purpose flour - 1/2 cup brown sugar - 1/2 cup unsalted butter, melted
Equipment
- Large pot - Mixing bowl - Whisk - 9x13 inch baking dish
Method
1. Preheat the oven to 375°F. 2. Place the sweet potatoes in a large pot and cover with water. Bring to a boil and cook until the sweet potatoes are tender, about 15-20 minutes. 3. Drain the sweet potatoes and place them in a large mixing bowl. 4. Add the melted butter, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, and salt to the sweet potatoes. Use a whisk to mix everything together until smooth. 5. Pour the sweet potato mixture into a 9x13 inch baking dish. 6. In a separate mixing bowl, combine the chopped pecans, flour, brown sugar, and melted butter. Mix well. 7. Sprinkle the pecan mixture over the sweet potato mixture. 8. Bake for 30-35 minutes, until the pecan topping is golden brown and the sweet potatoes are heated through.
Notes
- You can make this sweet potato casserole ahead of time and store it in the refrigerator until you're ready to bake it. - If you want to make this recipe a little healthier, you can use coconut oil instead of butter and almond milk instead of heavy cream. - You can also add marshmallows to the top of the casserole for a more traditional sweet potato casserole.
- To make the sweet potato mixture extra smooth, you can use a hand mixer or immersion blender to mix everything together. - If you're short on time, you can use canned sweet potatoes instead of fresh sweet potatoes. Just be sure to drain them well before using. - If you don't have pecans, you can use other nuts like walnuts or almonds for the topping. Just be sure to chop them finely so they cook evenly.
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