For those who dislike sugary cornbread, try this recipe. This is the cuisine I associate with comfort and with my upbringing.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 5 sweet potatoes
- 2 large eggs
- ½ cup white sugar
- ½ cup butter, softened, divided
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup packed light brown sugar
- ½ cup chopped pecans
- 3 tablespoons all-purpose flour
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the center position. Lightly grease a 9×13-inch baking dish.
- Bake sweet potatoes in the preheated oven on the center rack until a knife inserted into the centers easily glides through, about 35 minutes. Let cool enough to handle, then peel and mash in a large bowl.
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- Add eggs, sugar, 1/4 cup butter, heavy cream, vanilla, cinnamon, and salt to mashed potatoes; mix well and transfer to the prepared baking dish.
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- Combine remaining 1/4 cup butter, brown sugar, pecans, and flour in a medium bowl. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over sweet potato mixture.
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- Bake in the preheated oven until topping is crisp and lightly browned, about 30 minutes.
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Nutrition Facts
| Calories | 381 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 9 g |
| Sodium | 201 mg |
| Sugars | 38 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this recipe twice. No leftovers. 5 stars. You already know this but when it comes out of the oven it is super hot so plan ahead to let it sit for a few before serving.
I have made this over and over again for the last 5-6 years and wherever I go for any holiday. This is what people are asking for, it is freaking amazing just as it is.
Delicious!!!
it’s now part of our thanksgiving staples!
We reduced the sugar to 1/3 cup white and 2/3 cup brown. Love it!
I’ve made this multiple times. Skip the sugar mixed with the sweet potatoes and double the topping.
Great side / dessert dish. I have made it several times. I know make skin on sweet potato mashed potatoes and then put a double batch of the topping. Hench the reference of dessert.
my grandchildren said they would be Very Sad if I came to Christmas/Thanksgiving and didn’t bring this Decious casserole… I love it SO much…as does my roommate/daughter its the end of Feburary and she pleaded with me to make it…..
Easy to make everybody loved it
What a fantastic recipe! Best sweet potatoes I have ever made.
Used walnuts and still came out AMAZING!! My favorite sweet potato recipe of all time!
Perfect as is! We all loved it!
To save time, I use a large can of yams instead of the sweet potatoes. Just mash them in a bowl with the ingredients. This is so easy and always a hit! Excellent recipe!
I make this recipe every year for Thanksgiving and it is the best!
I m going on my 3rd thanksgiving making this dish. This thanksgiving I’m making it for 40 guests. It’s been a requested once again. Delish and easy to make.
This dish was out of this world! I reduced the sugar to just 1/2 C of brown sugar. I left out the cream entirely by accident, but we didn’t miss it at all. And the topping I substituted crushed graham crackers in place of the flour. I made a very generous topping and completely packed it over the top of the casserole. It baked into a very nice and crunchy layer over the feather-light filling and just was delicious. My father in law asked for 3 helpings and he said he usually doesn’t like sweet potatoes at all! Our party finished the entire casserole at dinner. This will be my go to from now on.
I found this recipe here about 5 years ago and have made it for every holiday family dinner since. It’s always requested! I do only use 1/4 c of white sugar as the potatoes and topping are already sweet. But other than that, I follow the recipe as stated. It’s a winner, no question! This also reheats really well, so I try to snag as many leftovers as possible!
excellent flavor
Awesome dish! I’ve made it several times and each time I want more!
Use one lg and one sm can yams instead of fresh sweet potatoes. Mashed them with a hand masher, then mixed with hand mixer. Can probably cut back a bit on the white sugar. Fill a 9.5 x 11 baking dish about 3/5 depth.
This is a great recipe — however I did change it a bit. I boiled my sweet potatoes in sugar (brown) water with vanilla and butter. I then drained the water and followed most of the rest of the recipe with one additional change. I cut the white sugar in half and then mixed in approx. 1/4 cup brown sugar.