I have a confession to make.
I've never been a big fan of sweet potato casseroles. But that was BEFORE I created this fabulous Maple Pecan Sweet Potato Casserole! To be honest, my Thanksgiving group was pretty divided about which was their favorite - the more traditional sweet potato casserole loaded with toasted marshmallows, or this maple, brown sugar and pecan streusel-topped beauty! So, being the brave one (and not just merely the one who prepares them), I tried these. OH.MY.GOODNESS!
Now I understand! And for next year's experiment, I think I'm gonna try baking this in a pie crust. What do you think? It will be my little surprise!
WHAT IS THE SECRET TO THIS PERFECT SWEET POTATO CASSEROLE?
2 pounds sweet potatoes, peeled (about 4 large)
1/2 cup unsalted butter, melted
1/2 cup packed light or dark brown sugar (I prefer dark)
2 large eggs, beaten
1/2 cup heavy cream or whole milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup all-purpose flour
1/2 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1/3 cup unsalted butter, melted
2 cups pecans (chopped)
HOW I MAKE THIS:
YIELD: 6 to 8 Servings
Originally posted November 2015; revised and reposted November 2020.
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