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simple sweet potato casserole with a crunchy pecan crumble

5.0

(3)

sallysbakingaddiction.com
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Prep Time: 40 minutes

Cook Time: 40 minutes

Total: 1 hours, 30 minutes

Servings: 8

Ingredients

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Instructions

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Step 1

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.

Step 2

Preheat oven to 350°F (177°C). Grease a 9×13 baking pan (or a similar size casserole dish, or a 12-inch deep oven-safe skillet). Set aside.

Step 3

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.

Step 4

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.

Step 5

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.

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