I love sweet potatoes and Thanksgiving and fall are the perfect time to make them. This is a basic recipe for sweet potato casserole, which is perfect for all of the holiday get-togethers that happen during this time of the year.
Sweet Potato Casserole:
5 sweet potatoes
1/4 teaspoon salt
1/2 cup butter, divided (1/4 cup softened)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup sugar
2 tablespoons heavy cream
3 tablespoons flour
3/4 cup packed light brown sugar
3/4 cup chopped, toasted pecans
Heat oven to 350 degrees. Spray a casserole dish with non stick spray (or rub butter on it).
Bake the sweet potatoes for 35 minutes. Once they're out of the oven and cool mash the potatoes. Put them in a bowl and add the salt, 1/4 cup butter, eggs, vanilla, cinnamon, nutmeg, ginger, sugar, and heavy cream. Transfer to the prepared casserole dish.
In another bowl combine the rest of the butter, flour, brown sugar, and chopped pecans. Mix together with a fork and spread over the sweet potato mash.
Bake for 30 minutes, until the topping in crisp and lightly browned.