The ONLY sweet potato recipe I use for Thanksgiving.
- Carbohydrate 97.2832102494279 g
- Cholesterol 210.34433875 mg
- Fat 23.5738222667453 g
- Fiber 2.02894393217313 g
- Protein 7.24305397154192 g
- Saturated Fat 9.99570931061533 g
- Serving Size 1 1 Serving (195g)
- Sodium 178.999483848949 mg
- Sugar 95.2542663172548 g
- Trans Fat 1.91581525859693 g
- Calories 617 calories
Step-by-step
- Mix first 8 ingredients thoroughly and pour into a buttered casserole dish. Bake at 350 degrees for 45 minutes.
- Mix together last 4 ingredients and sprinkle on top of the cooked casserole. Bake for an additional 30 minutes at 350°.
A dense, uniform mash meets a crisp, toasted nut topping in this traditional holiday side dish. Achieving the right structural contrast requires managing moisture before the casserole enters the oven. Sweet potatoes carry significant internal water weight. Mashing them thoroughly with dairy and eggs creates an emulsion that can separate into a watery sludge if the baking temperature runs too high. Keeping the oven stable at 350 degrees Fahrenheit prevents the custard base from curdling while the starches set.
Textural failure usually stems from improper fat incorporation. Softening the butter fully before mixing ensures it blends evenly with the sugars and mashed tubers rather than melting into greasy pockets during the initial forty-five-minute bake. When combining the pecans, flour, and brown sugar for the topping, work the mixture until it resembles coarse crumbs. This granular structure allows air circulation, producing a crunchy crust instead of a heavy, solid slab.
Timing dictates success or failure. Adding the pecan topping for the final thirty minutes protects the nuts from burning while allowing the flour and sugar binders to caramelize properly. Watch for the edges to bubble gently and the topping to turn a deep golden brown before removing the dish from the heat.
Dairy substitutions alter the final density. Whole milk provides the necessary fat solids for a creamy crumb, whereas skim milk introduces excess water that weakens the structural integrity of the baked mash. Cool leftovers completely before covering, and store them in the refrigerator for up to three days. Reheat individual portions gently to preserve the crunch of the pecan crust.
