Ingredients
- 5 large sweet potatos
- 1 cup sugar
- 2/3 cup heavy cream
- 2 eggs
- 1 stick melted butter (salted)
- 1 tsp salt
- 1 tsp vanilla extract
- 1 tsp cinnamon
For topping:
- 1 1/2 cup brown sugar
- 1 stick melted butter (salted)
- 1/2 cup AP flour
- 2 cups pecan pieces
Instructions
- Wash sweet potato’s, poke holes in them with a fork or knife (be safe!) then wrap in aluminum foil.
- Bake at 425° until fork tender(around an hour). Let them cool while making topping.
- Combine brown sugar, melted butter, and flour.
- Mix together well then work in pecans and set aside.
- Once sweet potato’s are safe to handle remove skin and place in large mixing bowl.
- Add sugar, heavy cream, vanilla extract, eggs, melted butter, and cinnamon then beat for around 2 min until smooth.
- Pour into a sprayed casserole dish and add topping.
- Bake uncovered for 30 min and enjoy!
I love to make homemade recipes
Homemade always tastes better!
I made this for Thanksgiving dinner, it was so good my family has requested it for Christmas dinner.
Love to hear it!
After you brake the potatoes what temp do you cook the casserole on?
350° for 30 min!
I will try this recipe
Hope you enjoy!