Gourmet Sweet Potato Classic

 If I had to pick one recipe that NEVER FAILS to please, always gets rave reviews and rarely leaves leftovers, this would be it!

Gourmet Sweet Potato Classic has been making an appearance on my family’s Thanksgiving table for years now, which says a lot because we only break out our best for Thanksgiving entertaining, amiright?  I first had this recipe about 6 years ago, when a family friend made it for Turkey Day.  Of course, I had to have the recipe for my personal archives and the rest is history.  I was shocked to find the original recipe was from All Recipes, and not some closely-guarded, passed-down-for-generations family heirloom recipe.

This recipe isn’t quite sure if it’s a Thanksgiving side or dessert, so I suggest eating a helping for both parts of the meal just to be safe.  The basics: sweet potatoes are roasted until soft, then peeled and mashed into an ultra-smooth consistency.  Mix in eggs, butter, sugar and cream…the makings of all things good.  Flavor with cinnamon and vanilla.  But then…the crown jewel on top: a double batch of crunchy, sweet cinnamon streusel with chopped pecans because it is the most important part.  I would like to say this is my mom’s genius contribution to the recipe, so I don’t get in trouble for not giving proper credit.

This is a welcome change from that classic marshmallow-topped sweet potato casserole (I’m undecided on my feelings about that one).  Plus it’s easily scales to feed a crowd and can be made ahead-just bake when ready!

If you don’t have your sweet potato side (or dessert) nailed down for Thanksgiving yet, might I suggest trying this one?  You’ll be queen-or king-for the day.  Oh and if you do have that part of the meal figured out, I say cast it aside and make this instead.  Enjoy!

Gourmet Sweet Potato Classic

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• Author: Amanda
• Yield: 6 to 8 servings 1x

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Description

The ultimate sweet-savory side dish (or dessert!) for Thanksgiving: ultra-creamy, rich mashed sweet potatoes topped with a crunchy pecan crumb topping for extra decadence.  A great make-ahead side dish that can be easily doubled or tripled to serve a crowd!

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Ingredients

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• 5 large sweet potatoes (about 4 pounds)
• 1/2 teaspoon kosher salt
• 1/2 stick (4 tablespoons) butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 cup granulated sugar
• 1/4 cup heavy cream

PECAN CRUMB TOPPING;

• 1 stick (8 tablespoons) butter, at room temperature
• 6 tablespoons (45 grams) all-purpose flour
• 1–1/2 cups (320 grams) light brown sugar
• 1 cup (113 grams) chopped pecans

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Instructions

1. Preheat the oven to 350°.  Lightly coat a 9 x 13-inch baking dish with nonstick cooking spray or butter.
2. Rinse the sweet potatoes and prick in a few places with a fork.  Bake for 45 minutes to 1 hour, until the sweet potatoes are very tender.  Cool slightly; when cool enough to handle, remove the skin and mash the sweet potato flesh until smooth.
3. In a large bowl, combine the salt, melted butter, eggs, vanilla, cinnamon and granulated sugar, stirring until fully mixed. Add in the sweet potatoes and heavy cream and stir to combine.  Transfer the mixture to the prepared baking dish.
4. To prepare the Pecan Crumb Topping: Add all of the ingredients in a medium mixing bowl and mix with a pastry blender or your fingers to combine.  The mixture should resemble coarse meal.  Sprinkle all over the top of the sweet potato mixture.
5. Bake for 30 to 40 minutes, until the potatoes are hot and the topping is crisp and lightly browned.

Notes

Inspiration: Gourmet Sweet Potato Classic on allrecipes.com

• Category: Holidays, Vegetable Sides