Pecan-Crusted Sweet Potato Casserole

Recipe for Pecan-Crusted Sweet Potato Casserole
Becky Luigart-Stayner

Filling:

Ingredients

4 large sweet potatoes, scrubbed
4 tablespoons (1/2 stick) unsalted butter, in pieces, softened
1/2 cup sugar
1/3 cup light cream or milk
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon allspice

Instructions

Preheat the oven to 350°F. Butter a 2-quart casserole. Line a baking sheet with aluminum foil.

Pierce each sweet potato several times with a paring knife or fork and place on the baking sheet. Bake for 60 to 70 minutes, or until soft and tender when pierced with a paring knife. Transfer the baking sheet to a cooling rack. Cut a slit in the potatoes lengthwise and cool for 15 to 20 minutes.

Scoop the sweet potato flesh into a large bowl and mash it with a potato masher or fork. Add the butter, sugar, and cream and, using an electric mixer on medium-high speed, beat to blend. Add the eggs, one at a time, and beat to combine. Add the vanilla, salt, and allspice and beat until evenly mixed. Spread the mixture in the casserole.

Topping:

Yield: 

Makes 8 or more servings.

Category

Course

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