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!

[tasty-recipe id=”34227″]