Sweet Potato Casserole
Sweet potato filling:
· 4 large sweet potatoes (or substitute 4 cups canned sweet potatoes, mashed)
· 4 tablespoons butter, cut into cubes
· 2 eggs, lightly beaten
· ¼ cup cream or buttermilk
· ½ cup brown sugar
· 1 cup brown sugar
· ½ cup self-rising flour
· 1/3 cup (about 5-6 tablespoons) unsalted butter, cold
· 1 cup chopped pecans
Preheat the oven to 400. Split the sweet potatoes lengthwise and place, cut side up, on a baking sheet lined with foil. Dot the potatoes with the butter. Roast until tender, about 1 hour. Set aside to cool until they are cool enough to handle. Reduce the oven temperature to 350.
In a small bowl, whisk together the eggs, cream or buttermilk and brown sugar for the filling. Set aside.
In another bowl, use a pastry cutter to cut the butter into the brown sugar and flour for the topping. Stir in the pecans. Set aside.
Use a spoon to scoop the sweet potato flesh from the skins; discard the skins. Place the sweet potato flesh in a food processor and puree until smooth. Add the beaten eggs, cream or buttermilk and brown sugar and puree until smooth and blended.
Spray a 9x13 pan with non-stick baking spray. Spread the sweet potato filling evenly in the pan. Sprinkle the filling generously with cinnamon. Sprinkle the streusel topping on the filling.
Bake at 350 for 30 minutes, until hot through and the topping is browned.
This casserole can be made a few days in advance and refrigerated, unbaked, until ready to bake.