Thanksgiving Sweet Potatoes

Thanksgiving Sweet Potatoes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Sweet Potato Puree

  • pounds medium tan-skinned sweet potatoes (see note below)

  • pounds medium red-skinned sweet potatoes (yams)

  • 1

    can (5 ounces) evaporated milk

  • 4

    tablespoons unsalted butter, cut into pieces

  • 2

    eggs, lightly beaten

  • 2

    tablespoons firmly packed light brown sugar

  • 1

    tablespoon vanilla extract – contents of 1 vanilla bean (optional)

  • 1

    tablespoon brandy

  • ½

    teaspoon kosher salt

  • Topping

  • 1

    cup firmly packed dark brown sugar

  • rd cup all-purpose flour

  • 4

    tablespoons unsalted butter, melted

  • rd cup (1 ounce) chopped pecans

  • ¼

    teaspoon kosher salt

Directions

Cooking Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. Rinse the sweet potatoes and prick in several places with a fork. Place on the prepared baking sheet and bake until very soft when pierced with a knife, 1 ¼ to 1 ½ hours. Remove the sweet potatoes from the oven and reduce the oven to 325 degrees F. When the sweet potatoes are cool enough to handle, peel them and put the pulp in the bowl of a food processor. Add the evaporated milk, butter, eggs, brown sugar, vanilla, contents of vanilla bean, if desired, brandy, and kosher salt. Process until smooth and creamy. Transfer the potato mixture to an 8-inch square glass baking dish. To Make The Topping Combine the brown sugar, flour, butter, pecans, and kosher salt in a medium bowl. Spoon the topping evenly over the potatoes. Bake until the topping is golden brown, 25 to 35 minutes. Do-Ahead The sweet potato puree can be made 1 day in advance and refrigerated. The topping can be prepared 3 to 5 days in advance and stored in a sealable plastic bag in the refrigerator. Spoon the topping over the potatoes just before baking. Note If you are unable to find tan-skinned sweet potatoes, reduce the brown sugar in the puree to 1 tablespoon and use a little less evaporated milk.


Nutrition

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