Sweet Potato Casserole
This version of the classic Thanksgiving side dish forgoes the traditional marshmallow topping for a generous sprinkle of brown sugar, butter and pecans. You get crunchy, soft and sweet all in one glorious bite.
Ingredients
- 4 medium-large sweet potatoes (about 3 pounds)
- 6 tablespoons brown sugar
- 1/4 cup orange juice
- 1/4 cup heavy cream or whole milk
- 3 1/2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, softened slightly
- 1/2 cup dark brown sugar
- 3/4 cup chopped pecans
Directions
- 1
To make the casserole, heat oven to 375 degrees. Bake sweet potatoes until very tender, about 1 hour 20 minutes. Remove and let cool. Reduce heat to 350 degrees.
- 2
When potatoes are cool enough to handle, cut them in half, scoop out flesh and mash until smooth. You should have about 4 cups. Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla and salt. Place in a casserole dish.
- 3
To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes. Serve hot.