Watershed Restaurant Sweet Potato Casserole

Recipe by The Mad Slovak
READY IN: 2hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • TO MAKE:
  • Wash the sweet potatoes and put them on a foil or parchment lined baking sheet.
  • Bake in preheated 350F oven for 1 to 1 1/2 hours until they are very tender.
  • Remove from the oven and allow to cool briefly before peeling.
  • Put the peeled sweet potatoes into the large bowl of an electric mixer fitted with beaters or a whip attachment.
  • Mix the hot sweet potatoes on low speed to begin mashing them.
  • Add the butter and mix until it is absorbed.
  • Add the salt, cinnamon, nutmeg, honey, and both sugars and mix until they are thoroughly blended.
  • Add the lightly beaten eggs and vanilla and beat on medium speed for 2 minutes.
  • Reduce mixer speed to low and slowly add in the heated milk.
  • When the milk is incorporated, taste carefully for seasoning and add more salt, cinnamon, nutmeg, or sugar as needed.
  • Thoroughly grease a 9x13x2 inch baking dish with the softened butter and pour the sweet potato mixture into it.
  • THE TOPPING:
  • Put the brown sugar, flour, baking powder, cinnamon, nutmeg, and salt into a mixing bowl and mix well.
  • Use your fingers to work the chilled butter into the mixture until it resembles oatmeal with some large pea size pieces of butter in it.
  • Stir in the chopped pecans and mix well.
  • Sprinkle the mixture evenly over the top of the sweet potatoes.
  • Bake in a preheated 375F oven for 30 to 45 minutes until the topping is golden brown and crisp and the sweet potatoes are set but still slightly loose in the center.
  • Serve hot.
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