Sweet Potato Casserole

Sweet Potato Casserole

Filling.

  • 3 pounds sweet potatoes
  • 2 tablespoons olive oil
  • 1/4 cup (4 tablespoons) unsalted butter, softened to room temperature
  • 2 eggs, lightly beaten
  • 1/2 cup heavy whipping cream
  • 1/2 cup dark brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Topping.

  • 1 cup all-purpose flour
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 cup (4 tablespoons) unsalted butter, melted
  • 1/2 cup pecans, chopped

Filling.

Preheat the oven to 425 and line a baking sheet with foil.  Wash the potatoes and place on the baking sheet; drizzle the potatoes with the olive oil and cover tightly with another piece of foil.  Roast for one and a half hours.  Set aside to cool until cool enough to touch, remove the skins, and scoop the potato flesh into a food processor.  Puree until smooth.  Mix in the softened butter, beaten eggs, cream, brown sugar, cinnamon and salt until incorporated.  Spread into a 9x13 pan or large gratin baking dish.

Topping.

In a bowl, mix together the flour, brown sugar, granulated sugar and salt.  Add the butter, and use a fork to evenly distribute, then use your hands to rub the butter in until moist and crumbly.  Stir in the pecans.

Bake.

Preheat the oven to 350.  Sprinkle the topping over the filling and bake for 45 minutes; if necessary, lay a piece of foil over the top if the topping is getting too brown.

 

Serves a crowd


Recipe from Curly Girl Kitchen
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