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!
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°. Lightly coat a 9 x 13-inch baking dish with nonstick cooking spray or butter.
- 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.
- 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.
- 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.
- 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