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Melted butter, brown sugar, and vanilla for flavor...eggs and cream for rich creaminess, salt to bring out all the flavors! I like to do a mixed up version of toppings - streusel and marshmallow for that extra bit of indulgence. It’s a dish you might make only once or twice per year, so why not make it the BEST it can possibly be, right??
What you need:
for the casserole:
2 pounds sweet potatoes, peeled (about 3 large
1/3 cup unsalted butter, melted
1/2 cup packed light or dark brown sugar (I prefer dark)
2 large eggs, beaten
1/2 cup heavy cream or whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
for the topping
1/3 cup all-purpose flour (spoon & leveled)
1/2 cup packed light or dark brown sugar (I prefer dark)
1/2 teaspoon ground cinnamon
1/3 cup unsalted butter, melted
2 cups shelled pecans
1/2 cup mini-marshmallows
optional: fresh rosemary or thyme, and sea salt for garnish
Place the sweet potatoes in a large pot or dutch oven and cover them completely with water. Bring water to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are tender. Drain the water and allow the sweet potatoes to cool for 15 minutes.
Preheat oven to 350°F Grease a 9×13 baking pan (or a similar size casserole dish, or a 12-inch deep oven-safe skillet). Set aside.
Place the potatoes in a large mixing bowl. Using a handheld or stand mixer, beat the potatoes until relatively smooth– I like to leave some chunks for texture. For your reference, you will have about 4 cups of mashed sweet potatoes. Add the butter, brown sugar, beaten, eggs, cream, vanilla, and salt. Spoon/pour the mixture into prepared pan.
For the topping: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Using a rubber spatula, fold in the melted butter and pecans until the mixture is totally combined. Spoon evenly over potatoes.
Bake for 30-40 minutes or until golden brown on top. Allow to cool for 5 minutes, then top with a little fresh rosemary and a sprinkle of sea salt. Serve warm.
ENJOY!