Gourmet Sweet Potato Classic
"Once you taste this, you won't ever go back to the marshmallow-topped variety! I have peeled and cooked in the microwave, and also boiled the sweet potatoes. They taste the same no matter how you cook them. So, use the technique that works best for you!" - Heather
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup butter
- 3 tablespoons all-purpose flour
- 1/2 cup sugar
- 2 tablespoons heavy cream
- 3/4 cup light brown sugar packed
- 1/4 cup butter softened
- 1/2 cup pecans chopped
- 5 sweet potatoes
- Carbohydrate 40.4088371025104 g
- Cholesterol 79.5804687899593 mg
- Fat 18.2632471545313 g
- Fiber 3.25744117132517 g
- Protein 3.76481515709366 g
- Saturated Fat 8.49775902024426 g
- Serving Size 1 1 Serving (149g)
- Sodium 3673.88552056784 mg
- Sugar 37.1513959311852 g
- Trans Fat 1.27865854290671 g
- Calories 333 calories
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 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.
