Sweet Potato Casserole

Ingredients

• 3 lb Sweet Potatoes (peeled and cubed)
• 0.5 cup Butter (unsalted, melted)
• 0.5 cup Brown Sugar (packed)
• 1 tsp Vanilla Extract (pure)
• 0.5 tsp Salt (kosher)
• 2 large Eggs (room temperature)
• 0.5 cup Heavy Whipping Cream (cold)
• 0.5 cup All-Purpose Flour (for topping)
• 0.5 cup Brown Sugar (packed, for topping)
• 1 tsp Cinnamon (ground)
• 0.25 cup Butter (cold, cut into cubes for topping)
• 1 cup Chopped Pecans (toasted optional)
• 1 spray Cooking Spray (non-stick for baking dish)

Instructions

1. Boil Sweet Potatoes

   Place peeled and cubed sweet potatoes in a large pot, cover with water, bring to a boil, then simmer for 20 minutes until fork‑tender.

   Time: PT20M

2. Drain and Mash

   Drain the potatoes in a colander, return to the pot or a mixing bowl, and mash with a masher or hand mixer until smooth.

   Time: PT5M

3. Combine Wet Ingredients

   Add melted butter, brown sugar, vanilla extract, salt, eggs, and heavy whipping cream to the mashed sweet potatoes. Beat until the mixture is completely smooth.

   Time: PT5M

4. Preheat Oven

   Preheat the oven to 375°F (190°C).

   Time: PT10M

   Temperature: 375°F

5. Transfer to Baking Dish

   Spray a 9x13‑inch baking dish with cooking spray, then pour the sweet potato mixture into it and smooth the top with a spatula.

   Time: PT5M

6. First Bake

   Place the dish in the preheated oven and bake for 25 minutes.

   Time: PT25M

   Temperature: 375°F

7. Prepare Pecan Topping

   While the casserole bakes, combine flour, salt, cinnamon, and brown sugar in a bowl. Cut in cold butter until crumbly, then stir in chopped pecans.

   Time: PT10M

8. Add Topping and Finish Baking

   Remove the casserole from the oven, sprinkle the pecan topping evenly over the surface, and return to the oven for an additional 12 minutes until the topping is golden and crisp.

   Time: PT12M

   Temperature: 375°F

9. Cool and Serve

   Allow the casserole to cool for about 5 minutes before serving so the topping sets.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

5g

Carbohydrates

45g

Fat

18g

Fiber

4g