Sweet Potato Casserole #3

By carvalhohm

Ingredients

• 8 large sweet potatoes
• 2/3 cup packed light brown sugar
• 2/3 cup pecans, toasted
• 1/2 cup all-purpose flour
• 5 tablespoons unsalted butter, plus more for greasing the casserole dish
• 3/4 cup heavy cream
• 1/2 cup pure maple syrup
• 1 large egg, beaten
• 2 teaspoons vanilla extract
• 1 teaspoon salt

Details

Servings 6
Adapted from themidlifesecondwife.wordpress.com

Preparation

Step 1

1. Preheat the oven to 400-degrees Fahrenheit.

2. Wash the sweet potatoes, dry well, and put on a baking sheet. Bake for about 1 hour or until soft. Remove the potatoes from the oven.

3. Reduce the oven temperature to 375-degrees.

4. Put the brown sugar, pecans, flour, and 5 tablespoons butter in the bowl of a food processor. Pulse until crumbly. Transfer the mixture to a bowl and put in the refrigerator until ready to use.

5. In the bowl of a stand mixer, fitted with the paddle attachment, add the cream, maple syrup, egg, vanilla, and salt. Peel the baked sweet potatoes, and add the flesh to the bowl. Beat the sweet potato mixture on medium-high speed until smooth.

6. Grease a 9 x 13-casserole dish with some butter. Pour the sweet potato mixture into the dish and smooth the top with the back of a spoon.

Sprinkle the pecan topping evenly over the dish. Bake for 40 minutes or until heated through and the top has browned.