More Recipes Like This

Related Collections

Free Membership

Favorite Products

Print This Recipe

Full Page

3x5 Card

4x6 Card

Email This Recipe

Gourmet Sweet Potato Classic

SUBMITTED BY: Heather PHOTO BY: qtmommie

"Once you taste this, you won't ever go back to the marshmallow-topped variety! I have peeled and cooked in the microwave, and also boiled the sweet potatoes. They taste the same no matter how you cook them. So, use the technique that works best for you!"

RECIPE RATING:

Read Reviews (572)

Review/Rate This Recipe

PREP TIME	20 Min
COOK TIME	1 Hr 5 Min
READY IN	1 Hr 25 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

5 sweet potatoes
1/4 teaspoon salt
1/4 cup butter
2 eggs
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

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 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.

ADVERTISE WITH US

REVIEWS

Reviewed on Apr. 18, 2006 by Rachelle from California

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Rachelle from California
Apr. 18, 2006

UPDATE: I read some earlier reviews about the "sweetness" of this recipe. I normally pick out 5 of the largest yams I can find. Used garnet yams before and used Beauregard yams this last time. It came out the same. This nukes well and is easily pre-made. I had enough yams to fill 2 loaf pans almost to the rim, but it came out a little soft (like baby food). So, in this case, I would have added an extra egg to give it extra firmness. Last time it was was just enough to fill 2 loaf pans 3/4 full and 2 eggs gave it enough firmness. Splenda for the yams and brown-sugar splenda for the topping worked well. =================== I've been attempting various sweet potato dishes for the last few years from this site because other family members expect some sweet potato dish during Thanksgiving. They all came out similar to most sweet potato dishes we've tried in the past. Nothing made us go, "Hmmmmm....sweet potatoes?" I made two alterations to this recipe. I substituted Splenda for the white sugar and I nuked this dish instead of baking it in the oven (there wasn't room due to the turkey). It is the first time in my home that a dish of sweet potatoes was fought over. There was little left over and everyone wanted some to take home. Anyhow, this dish came out creamy (like good mashed potatoes consistency), wasn't overly sweet, and it turned a few non-sweet-potato eaters into sweet potato eaters.

Was this review helpful? [ YES ]
50 users found this review helpful

UPDATE: I read some earlier reviews about the "sweetness" of this recipe. I normally pick out... MORE

Reviewed on Dec. 21, 2006 by BCARROLL924

Excellent recipe, followed other users suggestions and added less sugar. I also used 2 big... MORE

Reviewed on Nov. 11, 2003 by Janet G.

Now a tradition at our table! Thanks to all of the reviewers too - I heeded advice and cut... MORE

Reviewed on Dec. 15, 2006 by shorty91

I use a lighter variation to this recipe. Have for a few years now and it is such a HUGE hit,... MORE

Reviewed on Jan. 30, 2007 by DONNAPF1

This is a great recipe for sweet potato casserole. I found that 1/4 cup of sugar in the potato... MORE

Reviewed on Nov. 11, 2003 by CHEF ANDRE

excellent! I make it both for holidays and for simple family dinners. I usually leave out... MORE

Reviewed on Nov. 28, 2002 by WILSONJR

A great recipe! The topping was my favorite part. I used canned potatoes and I thought it... MORE

Reviewed on Dec. 8, 2002 by EMILYISGREAT

I thought all sweet potato cassaroles were the same, but this is so good. I used canned sweet... MORE

Reviewed on Nov. 29, 2006 by AKBMEIER

Wow. I assembled this for Thanksgiving on Tuesday, traveled 7 hours Wednesday, baked and... MORE

Reviewed on Nov. 28, 2002 by VICTORIAJ

User Name	Password

Remember me? Forgot password?

Top Related Articles