Sweet Potato Casserole
Heather Brogan
A perfect addition to a holiday (or any!) meal.
ingredients
- 6 medium sized sweet potatoes
- 1 1/2 cups firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup heavy cream
- 1/2 cup butter, melted
- 2 tablespoons flour
- 1/4 cup butter
- 1 cup coarsely chopped pecans
- 1/2 cup flaked coconut
directions
- 1
Preheat oven to 350 degrees F.
- 2
Cook sweet potatoes in boiling water for 30-45 minutes or until tender. Let cool to touch; peel and mash potatoes.
- 3
Combine sweet potatoes, 1/2 cup brown sugar, eggs, vanilla, cream, and melted butter. Beat at medium speed with an electric mixer until smooth. Spoon into a greased 13x9 inch baking dish.
- 4
In a separate bowl, combine 1 cup of brown sugar and flour. Cut in 1/4 cup of butter with a pastry mixer until mixture is crumbly. Stir in pecans and coconut. Sprinkle mixture over casserole.
- 5
Bake, uncovered, for 30 to 35 minutes or until lightly browned and bubbly around edges. If topping browns too quickly, cover with aluminum foil and continue baking.
Source: Heather Brogan
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