Sweet Potato Casserole
Why not try this as something different for your next Thanksgiving dinner? I know you'll love it!
Ingredients
- 8 medium sweet potatoes or yams
- 1 stick butter chilled, divided
- ½ to ¾ cup heavy whipping cream
- 1 pound pecan pieces
- 1 cup packed light brown sugar
Instructions
- Preheat oven to 350ºF
- Place the sweet potatoes on a baking sheet and roast in the oven until soft, about 50 minutes. Let sit until cool enough to handle and peel.
- Transfer peeled sweet potatoes to the bowl of a food processor fitted with the steel blade and process until smooth. Add 6 tablespoons of butter a little at a time. Add the whipping cream in a thin stream and process until fully incorporated.
- Transfer to an ovenproof casserole and smooth out the top.
- Make the streusel topping: Spread the pecans on a baking dish and toast for 10 minutes. Let cool. Place the pecans and brown sugar in the bowl of a food processor and pulse until almost ground. Cut the remaining butter into pats and add, one at a time, to the pecan mixture.
- Spread evenly over the sweet potatoes and bake until heated through and golden, about 20–25 minutes.
Nutrition
Calories: 675kcalCarbohydrates: 65gProtein: 7gFat: 46gSaturated Fat: 11gTrans Fat: 1gCholesterol: 41mgSodium: 191mgPotassium: 836mgFiber: 10gSugar: 31gVitamin A: 26133IUVitamin C: 5mgCalcium: 115mgIron: 2mg