Sweet Potato Casserole
I couldn't find this anywhere in my LJ archives, so I thought I'd post it today. Adapted from Allrecipes. It is our go to sweet potato dish for the holidays.
Credit: Aflann02
5 large sweet potatoes
1/4 teaspoon salt
1/4 cup butter
2 eggs
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/3 cup white sugar
2 tablespoons heavy cream
1/2 cup butter, softened
1/4 cup plus 2 TBSP all-purpose flour
1 1/3 cup packed light brown sugar
1 cup chopped pecans
Preheat oven to 350. Lightly grease a 9x13 inch baking dish. Pierce each sweet potato with the tines of a fork and bake on a cookie sheet 1 hour, or until sweet potatoes soften. Knife inserted in potato should slide in easily, with no resistance. When potatoes are done, remove from oven and cool slightly, scooping out the flesh into a large bowl; mash. If you prefer, you can peel and boil the potatoes until tender prior to mashing.
In the same bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, 1/3 cup sugar, and heavy cream. Transfer to the prepared baking dish. In a medium bowl, combine remaining butter, flour, brown sugar, and chopped pecans; mix thoroughly. Place dollops of mixture over the sweet potatoes. (Topping may be halved, if desired.) Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.
Credit: Aflann02
5 large sweet potatoes
1/4 teaspoon salt
1/4 cup butter
2 eggs
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/3 cup white sugar
2 tablespoons heavy cream
1/2 cup butter, softened
1/4 cup plus 2 TBSP all-purpose flour
1 1/3 cup packed light brown sugar
1 cup chopped pecans
Preheat oven to 350. Lightly grease a 9x13 inch baking dish. Pierce each sweet potato with the tines of a fork and bake on a cookie sheet 1 hour, or until sweet potatoes soften. Knife inserted in potato should slide in easily, with no resistance. When potatoes are done, remove from oven and cool slightly, scooping out the flesh into a large bowl; mash. If you prefer, you can peel and boil the potatoes until tender prior to mashing.
In the same bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, 1/3 cup sugar, and heavy cream. Transfer to the prepared baking dish. In a medium bowl, combine remaining butter, flour, brown sugar, and chopped pecans; mix thoroughly. Place dollops of mixture over the sweet potatoes. (Topping may be halved, if desired.) Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.