Sweet Potato Casserole

• 3 large sweet potatoes, peeled and cubed
• 1/2 cup unsalted butter
• 1/2 cup brown sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup chopped pecans, toasted (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Boil sweet potatoes until tender, about 15 minutes. Drain and mash.
3. 3 In a saucepan, melt butter and stir in brown sugar until smooth.
4. 4 Combine mashed sweet potatoes, butter mixture, heavy cream, vanilla, and salt. Mix well.
5. 5 Pour into a greased baking dish and top with toasted pecans if using.
6. 6 Bake for 30 minutes until bubbly and the top is golden.
7. 7 Let cool slightly before serving.

Nutrition

Tips

• Use a potato ricer for extra creamy sweet potatoes.
• Toast pecans in a dry skillet over medium heat for 5 minutes.
• For a vegan version, swap butter with coconut oil and use plant-based cream.
• Add a pinch of cinnamon or nutmeg for extra flavor.
• Cover with foil if the top browns too quickly.

Storage

Store in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with roasted turkey for a classic Thanksgiving pairing.
• Pair with a side of green beans or cranberry sauce.
• Enjoy with a dollop of whipped cream for extra indulgence.
• Complement with a glass of Chardonnay.

FAQ