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  • Crys Vaughn

Sweet Potato Pecan Casserole

Recipe by: Crys Vaughn @CrysKitchen

Ingredients

  • 3 medium sweet potatoes (about 3 cups of mashed sweet potatoes)

  • ½ cup of heavy whipping cream or half and half

  • ¼-1/2 cup white sugar

  • ¼-1/2 cup dark brown sugar, packed

  • 1-2 teaspoon of cinnamon

  • few pinches of ground all spice

  • few shakes of ground ginger

  • sprinkle of ground nutmeg (optional)

  • 1-2 teaspoons of vanilla extract

  • 1-2 Tablespoons all-purpose flour (only for thickening if needed)

  • ½ cup butter, melted

  • 2 eggs, slighty beaten

CRUMBLE TOPPING

  • ½ cup all-purpose flour

  • 1 cup of chopped pecans

  • 1 cup dark brown sugar, packed

  • few dashes of cinnamon

  • 5 Tablespoon butter melted

Now Let's Cook


  1. Preheat oven to 400 degrees

  2. Poke a few holes in the sweet potatoes with a fork.

  3. Bake for 45-60 minutes or until fork-tender.

  4. Remove from oven and let cool.

  5. Turn the oven down to 325 degrees.

  6. Peel cooled sweet potatoes and transfer into a large bowl.

  7. Mash the potatoes up with a potato masher to break up any large pieces.

  8. Add in the heavy cream or half-n-half

  9. Mix the sweet potato mixture thoroughly until creamy.

  10. Mix in the brown sugar, white sugar, cinnamon, ginger, all spice, nutmeg(optional) and butter.

  11. Add in the flour to thicken if needed and mix well.

  12. Taste the mixture to make sure it taste good and sweet before adding the eggs (not to sweet though because the topping is sweet too).

  13. Add in the eggs and mix well.

  14. Spoon the mixture evenly into a 9X9 inch pan. Set aside.

  15. In medium bowl, add in all of the topping ingredients. Stir until crumbly.

  16. Spoon the topping mixture evenly on top of the sweet potato mixture.

  17. Bake for 30 minutes.

Let's Eat, 🖤Crys Find more recipe on instagram @Crys_Kitchen



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