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Collection: Thanksgiving 🍂🍃🍁
Recipe By: https://cooking.nytimes.com/recipes/331-sweet-potato-casserole
Sweet Potato Casserole
Ingredients
- 4 medium-large sweet potatoes (about 3 pounds)
- 6 tablespoons brown sugar
- ¼ cup orange juice
- ¼ cup heavy cream or whole milk
- 3 ½ tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- FOR THE TOPPING:
- 3 tablespoons unsalted butter, softened slightly
- ½ cup dark brown sugar
- ¾ cup chopped pecans
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Directions
- To make the casserole, heat oven to 375 degrees. Bake sweet potatoes until very tender, about 1 hour 20 minutes. Remove and let cool. Reduce heat to 350 degrees.
- When potatoes are cool enough to handle, cut them in half, scoop out flesh and mash until smooth. You should have about 4 cups. Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla and salt. Place in a casserole dish.
- To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes. Serve hot.
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