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Sweet Potato Casserole
Prep Time
30
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
Course:
Side Dish, Thanksgiving
Cuisine:
American
Keyword:
sweet potatoes, Thanksgiving
Servings:
8
servings
Ingredients
Casserole:
3
medium sweet potatoes
1 ½ lbs or so
½
cup
cream
half and half works well
½
cup
light brown sugar
packed
½
cup
white sugar
2
tsp
cinnamon
⅛
tsp
ground cloves
¼
tsp
powdered ginger
¼
tsp
ground nutmeg
1-2
tsp
vanilla extract
1-2
Tbsp
all-purpose flour
½
cup
butter
melted
2
eggs
beaten
Topping:
½
cup
all-purpose flour
1
cup
chopped pecans
1
cup
light brown sugar
packed
½
tsp
cinnamon
5
Tbsp
butter
melted
Instructions
Preheat oven to 400°.
Poke a few holes in the sweet potatoes with a fork.
Bake for 1 hour or until fork-tender.
Remove from the oven and let cool. Turn the oven down to 350°.
Cut open the sweet potatoes and scrape the insides into a large bowl. Mash the potatoes.
Add the cream and mix thoroughly until creamy.
Add the brown sugar and white sugar and mix well.
Add in the spices, flour, and melted butter and mix well.
Add the eggs and mix again.
Spoon the mixture evenly into a 9x9 inch pan and set aside.
In a medium bowl, combine all of the topping ingredients and stir until crumbly.
Spoon the topping mixture evenly on top of the sweet potato mixture.
Bake at 350° for 30 minutes, until topping is bubbling and brown, let cool for 10 minutes at least and serve.