Prep 1 hr
Cook 45 mins
This is very good, not too sweet; a nice alternative to the marshmallow topped version. I got the recipe from Cooking Light Magazine and it is one I will be fixing for this Thanksgiving.
- Preheat oven to 375 degrees.
- Place potatoes in large pot of water and cook until tender.
- Drain, cool slightly and peel.
- Cut into chunks.
- Combine the half-and-half and next 4 ingredients in a large bowl, stirring with a whisk.
- Add potato to egg mixture, beat with a mixer at medium speed until smooth.
- Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
- Combine flour and sugar in a food processor; pulse to combine.
- Add chilled butter, pulse until mixture resembles coarse meal.
- Stir in pecans; sprinkle over potato mixture.
- Cover and bake at 375 degrees for 15 minutes.
- Uncover and bake 25 minutes more or until the topping is browned and the potatoes are heated through.
I made this to take along to a a Thanksgiving dinner. This is a very forgiving recipe. I only used 2 lbs of sweet potato, not 5 but I forgot and followed the recipe, including the topping, for 5 lbs - no worries, it was sweet but not icky sweet like the stuff with marshmallo topping. Then, my son tipped the casserole on the way to dinner - no worries, I just mixed-in the topping and it tasted fine. I'm sure it would have been even better without all the mistakes :).
Oh, my! This was wonderful. I'm not a big fan of sweet potato casserole, mostly because I don't care for the marshmallow topping on most, but I'll make this recipe again and again. This topping was awesome and the potatoes light and fluffy. Thanks for sharing this scrumptious recipe.