Wow. I assembled this for Thanksgiving on Tuesday, traveled 7 hours Wednesday, baked and served it Thursday. It was fabulous. Having it prepared in advance helped me get the meal on the table all at once. And my father, who ‘compliments the chef’ but NEVER specifically points out a dish told me to give my mother the recipe!! My husband loved the pecans. Both said it was not too sweet as many sweet potato casseroles can be.
Excellent recipe, followed other users suggestions and added less sugar. I also used 2 big cans of yams instead of fresh potatoes (much less work) and replaced the cream with skim milk and I couldn’t imagine it being better!
A Thanksgiving dish that turned out fabulous! I normally don’t like sweet potatoes/yams at all, but these were very good. My husband says that we need to have this every Thanksgiving from now on. I halved the sugars as many people suggested and I really can’t imagine it with more sugar. I also reduced the amount of butter by half. Just a wonderful tasting dish.
Yummy recipe. My grocer only had potatoes that looked over a year old, so I used canned. After about 40 min. cook time, the topping still looked a little mushy, so I decided to put it under the broiler. I then made the foolish mistake of turning around to find someone to carve my turkey!! Needless to say, I had to scrape off the burnt topping! Oh well, everyone still loved them.
THIS WAS FABULOUS. I normally hate sweet potatoes and I loved this dish. My entire family could not stop talking about how great it was. No one ever ate the candied Yams that we usualy had every year, but every person at the table (adults and kids) loved this casserole! It will now be part of all of our future Thanksgiving meals.
Very good, many compliments. Just allow yourself more than 35 minutes for the sweet potatoes to cook. I cut it down to the last minute and had to figure out an alternate method when I couldn’t mash them AT ALL!
hubby thinks its a dessert, he loves it so much that he requests it every chance he gets 🙂
I’ve tried a lot of sweet potato casseroles, and this is by far the best. No lumps, no strings, no greasiness – just a yummy sweet topping and smooth, creamy potatoes underneath. I found that the 35 minute baking time didn’t quite do the trick, so I cut the potatoes into chunks and microwaved for 10 minutes (50% power) until softened. This will be my sweet potato recipe from now on.
EVERYONE LOVES THIS RECIPE. THEY SAY IT’S THE BEST SWEET POTATO CASEROLE THEY HAVE EVER HAD.
I USE IT FOR ALL THE MAJOR HOLIDAYS!
This recipe tastes GREAT! The best one I’ve tasted so far. I did the bake and peel method this time, but will peel and boil next time to save time. I used the average size swt. pot. that the store had, and after 35 min. I still had to microwave them…and they were hard to peel hot. Other than that…they came out great and were loved by all.
Love this! I cut the white sugar to 1/4 cup and the brown sugar in the topping to 1/2 cup, and omitted cream as it wasn’t needed. Fantastic. Did the oven cooking but due to potatoes being all different sizes, it was quite a task determining doneness and pulling each one out when done. Would have been easier peeling first and cutting them all into same size pieces. Next time, but if it changes the flavor I will go back to the more time consuming method because it is well worth it. Thank you very much for this new holiday favorite.
I’ll give it 5 stars because it got rave reviews at Thanksgiving. It didn’t make enough!! That’s my only complaint. Also, look at the size of the Potatoes you use and mabye cut down on the suger. I myslef thought it was REALLY sweet.
Excellent dish! After I loosely mashed the potatoes, I put them in the mixer and whipped them to make them extra creamy. The smooth texture of the potatoes nicely contrasts with the crunchy streusel topping. Can’t wait to make for Christmas.
So good, I don’t even eat sweet potatoes but I will from now on with this recipe!
5 sweet potatoes
1/4 teaspoon salt
1/4 cup butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup white sugar
2 tablespoons heavy cream
1/4 cup butter, softened
3 tablespoons all-purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.