Sweet Potato Casserole
Course:
Side
Ingredients
Casserole
- 450 grams Sweet Potato (about 2 potatoes)
- 35 grams Butter (melted)
- 50 grams Brown Sugar (dark preferred)
- 1 Egg (beaten)
- 60 millilitres Double Cream
- 1⁄2 teaspoons Vanilla Extract
- 1⁄8 teaspoons Salt
Topping
- 20 grams Plain Flour
- 50 grams Brown Sugar (dark preferred)
- 1⁄4 teaspoons Cinnamon
- 35 grams Butter (melted)
- 100 grams Pecans (halves or chopped)
Steps
Cook the sweet potatoes:
- Place the sweet potatoes in a large pot 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.
Make the casserole:
- Preheat oven to 177°C conventional. Grease 20cm or a similar size casserole dish and set aside.
- Place the cooked sweet potatoes in a large mixing bowl. Mash the potatoes until relatively smooth—I like to leave some chunks for texture.
- Add the butter, brown sugar, beaten egg, cream, vanilla, and salt. Spoon/pour the mixture into prepared dish.
For the topping:
- In a medium bowl, whisk the flour, brown sugar, and cinnamon together.
- Using a silicone 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 optionally top with a little fresh thyme or rosemary and a sprinkle of sea salt. Serve warm.
Source: https://sallysbakingaddiction.com/sweet-potato-casserole-recipe/#tasty-recipes-71031