Sweet Potato Casserole with Pecan Topping

This was a fan favorite at Thanksgiving and my favorite version of this recipe that I've ever made!

A little background…

This recipe first originates from my little sister who, of course didn’t event it, but really got me to like sweet potatoes for the first time in my life years ago. Each year, I’ve been developing the recipe until now where I feel like I’ve finally perfected it with the help of a recipe I saw in a Magnolia magazine and my own personal twist.

This flavor is so smooth and without marshmallows to leave out unnecessary processed ingredients (unless you have the time to make your own gut healthy marshmallows).

Ingredients

For the Sweet Potato Base:

• 4 cups mashed sweet potatoes (about 4 large sweet potatoes)

• 1/2 cup granulated sugar

• 1/4 cup brown sugar

• 2 large eggs

• 1/2 cup heavy cream

• 1/4 cup melted butter

• 1 tsp vanilla extract

• 1/2 tsp cinnamon

• 1/4 tsp nutmeg

For the Pecan Topping:

• 1/2 cup brown sugar

• 1/4 cup melted butter

• 1 cup chopped pecans

Directions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

2. In a large mixing bowl, combine the mashed sweet potatoes, sugars, eggs, heavy cream, melted butter, vanilla, cinnamon, and nutmeg. Blend with an immersion blender or other tool until very smooth. You can also mash, but I enjoy the blended texture.

3. Pour the sweet potato mixture into the prepared baking dish and spread evenly.

4. In a separate bowl, combine the flour, brown sugar, and melted butter. Stir in the chopped pecans to make the topping.

5. Sprinkle the pecan topping evenly over the sweet potato mixture.

6. Bake for 30–35 minutes, or until the topping is golden brown and the casserole is set.

7. Enjoy!

I highly recommend you make this.

Recipe variations:
Add gut-healthy marshmallows or another topping you might enjoy.

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