Wow. I assembled this for Thanksgiving on Tuesday, traveled 7 hours Wednesday, baked and served it Thursday. It was fabulous. Having it prepared in advance helped me get the meal on the table all at once. And my father, who ‘compliments the chef’ but NEVER specifically points out a dish told me to give my mother the recipe!! My husband loved the pecans. Both said it was not too sweet as many sweet potato casseroles can be.
Excellent recipe, followed other users suggestions and added less sugar. I also used 2 big cans of yams instead of fresh potatoes (much less work) and replaced the cream with skim milk and I couldn’t imagine it being better!
A Thanksgiving dish that turned out fabulous! I normally don’t like sweet potatoes/yams at all, but these were very good. My husband says that we need to have this every Thanksgiving from now on. I halved the sugars as many people suggested and I really can’t imagine it with more sugar. I also reduced the amount of butter by half. Just a wonderful tasting dish.
Yummy recipe. My grocer only had potatoes that looked over a year old, so I used canned. After about 40 min. cook time, the topping still looked a little mushy, so I decided to put it under the broiler. I then made the foolish mistake of turning around to find someone to carve my turkey!! Needless to say, I had to scrape off the burnt topping! Oh well, everyone still loved them.
THIS WAS FABULOUS. I normally hate sweet potatoes and I loved this dish. My entire family could not stop talking about how great it was. No one ever ate the candied Yams that we usualy had every year, but every person at the table (adults and kids) loved this casserole! It will now be part of all of our future Thanksgiving meals.
Very good, many compliments. Just allow yourself more than 35 minutes for the sweet potatoes to cook. I cut it down to the last minute and had to figure out an alternate method when I couldn’t mash them AT ALL!
hubby thinks its a dessert, he loves it so much that he requests it every chance he gets 🙂
I’ve tried a lot of sweet potato casseroles, and this is by far the best. No lumps, no strings, no greasiness – just a yummy sweet topping and smooth, creamy potatoes underneath. I found that the 35 minute baking time didn’t quite do the trick, so I cut the potatoes into chunks and microwaved for 10 minutes (50% power) until softened. This will be my sweet potato recipe from now on.
5 sweet potatoes
1/4 teaspoon salt
1/4 cup butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup white sugar
2 tablespoons heavy cream
1/4 cup butter, softened
3 tablespoons all-purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.
Chewy Keto Chocolate Cookies Recipe
Crunchy Chicken Fingers Recipe
Chicken fingers with crunchy chip coating. Great with bbq sauce. My 3 year old helps crush the chips. Very easy to make!
Preheat oven to 400 degrees F (200 degrees C).
Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.
Grilled Cassava Flour Pizza Crust
Grilled paleo pizza that is super fun and an interactive meal. Top with your favorite toppings.
Preheat grill for medium heat and lightly grease the grate.
Mix water, coconut sugar, and yeast in a measuring cup until well combined. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add avocado oil, salt, and Italian seasoning; stir well.
Combine cassava flour, arrowroot powder, and gelatin in a bowl. Pour in yeast mixture; stir with a wooden spoon until well combined. Add more cassava flour as needed, 1 tablespoon at a time, until a dough forms.
Divide dough into 4 equal portions; knead and shape into balls. Dust a piece of parchment paper with arrowroot powder; place 1 dough ball on top and generously dust the top. Cover with another piece of parchment paper; roll out into a 4-inch pizza crust. Repeat this step with remaining dough balls.
Remove top parchment paper. Grease top of each crust with coconut cooking spray; flip and place crusts on the grill, greased-size down. Cook until golden brown, about 7 minutes.