Gourmet Sweet Potato Classic
Once you taste this, you won't ever go back to the marshmallow-topped variety! I have peeled and cooked in the microwave, and also boiled the sweet potatoes. They taste the same no matter how you cook them. So, use the technique that works best for you!
Once you taste this, you won't ever go back to the marshmallow-topped variety! I have peeled and cooked in the microwave, and also boiled the sweet potatoes. They taste the same no matter how you cook them. So, use the technique that works best for you!
- Carbohydrate 40.4088371025104 g
- Cholesterol 79.5804687899593 mg
- Fat 18.2632471545313 g
- Fiber 3.25744117132517 g
- Protein 3.76481515709366 g
- Saturated Fat 8.49775902024426 g
- Serving Size 1 1 Serving (149g)
- Sodium 3673.88552056784 mg
- Sugar 37.1513959311852 g
- Trans Fat 1.27865854290671 g
- Calories 333 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
- In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream.
- Transfer to the prepared baking dish.
- In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
- Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.
Baking sweet potatoes whole before mashing concentrates their natural starches better than boiling them in water does. When preparing this dish ahead of time, understanding how the starches and fats behave during storage ensures the texture remains intact.
- Assemble the unbaked casserole up to 48 hours in advance, cover tightly with plastic wrap, and store in the refrigerator until ready to bake.
- Freezing unbaked portions works successfully for up to one month if wrapped in a layer of plastic wrap followed by aluminum foil to prevent freezer burn.
- Thaw frozen casseroles completely in the refrigerator for 24 hours before baking, as placing a freezing dish into a 350 degrees F oven will crack the glass and heat unevenly.
- Avoid overworking the pecan and flour topping into a paste; maintaining a coarse meal consistency is critical so the topping bakes into a crisp layer rather than a dense crust.
Reheat leftovers gently at 325 degrees F for 20 minutes until warmed through. Covering the surface loosely with foil during the first ten minutes prevents the pecan topping from burning before the center reaches serving temperature.
