Candied Sweet Potatoes
Savor the comforting flavors of autumn with this delightful sweet potato casserole recipe. A creamy and velvety base made with mashed sweet potatoes, eggs, and warm spices like cinnamon and vanilla, topped with a sweet and crunchy pecan streusel. This dish is a perfect side for any fall gathering or a cozy family dinner.
— Constant Cookbook
Ingredients
- 10 sweet potatoes
- 1/2 tsp of salt
- 1/2 cup of butter
- 4 eggs
- 2 tsp vanilla
- 1 tsp ground cinnamon
- 1 cup white sugar
- 1/4 cup of heavy cream
- 1/2 cup of softened butter
- 1/4 cup and 2 tbsp of all-purpose flour
- 1 1/2 cups light brown sugar
- 1 cup chopped pecans
Instructions
- Preheat oven to 175 C fan. Lightly grease a large baking dish.
- Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
- In a large bowl, mix the mashed sweet potatoes, salt, 1/2 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
- In a medium bowl, combine 1/2 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
- Bake 30 minutes in the preheated oven, or until topping is crisp and lightly browned.
Yield
Serves 16
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