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Sweet Potato Casserole

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Side Dish – American
By Adapted from Marian Burros, NY Times – Serves: 4-8
Prep Time: 20 minutes – Cooking Time: 1 hour 40 minutes – Total Time: 2 Hours

A fresh take on a classic sweet potato casserole, not too sweet with a hint of thyme.

Ingredients

  • 3 lbs. Sweet Potatoes (about 4 medium sized sweet potatoes)
  • 1/4 cup Heavy Cream
  • 1/4 Cup Orange Juice
  • 3.5 tbsp. Unsalted Butter, melted
  • 1 tsp. Vanilla Extract
  • 1/2 tsp. Kosher Salt
  • Fresh Thyme (about 1 tsp.)
  • Pecan Topping
  • 3/4 cup Pecans, chopped
  • 3 tbsp. Unsalted Butter, melted
  • 1/2 cup Dark Brown Sugar

Instructions

1

Preheat oven to 350 degrees.

2

Bake sweet potatoes for 1 hour, until very soft and pulling away from skin. Pull and let cool but keep your oven on at 350.

3

When sweet potatoes are cool enough to handle, peel away their skins and remove any hard stem parts at the tips.

4

Use your hands to thoroughly mash and squish the sweet potatoes to a silky whipped consistency.

5

Add the cream, orange juice, salt, butter and vanilla and mix thoroughly.

6

Spoon mixture into a 2-quart casserole dish and smooth to an even layer. set aside.

For the Topping

7

Mix melted butter, brown sugar and pecans.

8

Spoon over sweet potatoes and spread to cover.

9

Add several whole pecans to top.

10

Bake for 35-40 minutes, until top is crispy to your liking.

11

Remove from oven and sprinkle with fresh thyme.