Ingredients
Equipment
Instructions
- Peel and cube sweet potatoes. Place in a large pot, cover with cold water, and bring to a boil. Cook for 15-20 minutes until very tender. Drain well.
- In a large bowl, mash the hot sweet potatoes until smooth. Add granulated sugar, melted butter, beaten eggs, heavy cream, vanilla extract, and salt. Mix until fully combined and creamy.
- In a separate bowl, combine brown sugar and flour. Cut in the cold, cubed butter using your fingertips until the mixture resembles coarse crumbs. Stir in the chopped pecans.
- Preheat oven to 350°F (175°C). Spread the sweet potato filling into a greased 9x13 inch baking dish. Sprinkle the pecan crust topping evenly over the filling.
- Bake for 30-35 minutes, until the topping is golden brown and the filling is set. Let it rest for 10 minutes before serving.
Notes
For the creamiest filling, use an electric mixer to mash the sweet potatoes.
Ensure your butter is very cold for the topping to achieve the best crumbly texture.
You can assemble the casserole a day in advance; just keep the topping separate until you're ready to bake.
Ensure your butter is very cold for the topping to achieve the best crumbly texture.
You can assemble the casserole a day in advance; just keep the topping separate until you're ready to bake.
