Sweet Potato Casserole
Around this time every year people start calling to ask for my sweet potato casserole recipe. It was actually not my original recipe but rather I learned to make it from my dear friend, Alex Baker, who had learned it from his friend Johnny. But it’s mine now and I share it with you to share with your family and friends.
Recipe: Sweet Potato Casserole
Ingredients
- 8 medium sweet potatoes or yams
- 1 1/2 cups heavy whipping cream
- 1 1/2 sticks butter, chilled
- 1 teaspoon salt
- 1 pound pecan pieces
- 1 cup packed light brown sugar
Instructions
- Preheat oven to 350º.
- Place the sweet potatoes and roast in the oven on a baking sheet guntil soft, about 50 minutes. Let sit until cool enough to handle and peel. Transfer to the bowl of the food processor fitted with the steel blade and process until smooth.
- Add 6 tablespoons of butter a little at a time.
- Add the whipping cream in a thin stream and process until fully incorporated. Transfer to an ovenproof casserole and smooth out the top.
- Make the streusel topping as follows: Spread the pecans on a baking dish and toast for 10 minutes. Let cool: Place the pecans and brown sugar in the bowl of the food processor and process with an on/off motion until almost ground. Cut the remaining butter into pats and add, one at a time, to the pecan mixture Spread evenly over the sweet potatoes and bake until heated through and golden, about 20 – 25 minutes.
Number of servings (yield): 8
Copyright © Zarela Martinez.
Recipe by on.
Microformatting by hRecipe.
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