This recipe is for a 2 quart dish (8x8 pan), which could serve 6-9 people as a side. For a 9x13, double this recipe. A 9x13 pan fed 15 people for Thanksgiving with a third of a pan left over.
FILLING INGREDIENTS:
- 3 pounds sweet potatoes
- 2 large eggs
- 1/4 cup butter, softened or melted
- 1/2 tsp. salt
- 1 tsp. vanilla
- optional: 2 tbsp. heavy cream (I will add it if I have it and won't if I don't)
- optional: 1/2 tsp. cinnamon
- optional: 1/8 tsp. nutmeg
- optional: 1 tbsp. sugar (the original recipes call for 1/4 cup-1/2 cup white or brown sugar to the filling. I usually don't add any at all as I don't think it is necessary, but sometimes may add 1 tbsp.)
TOPPING INGREDIENTS:
- 1/4 cup butter
- 3/4 cup brown sugar
- 1/3 cup flour
- 1 tsp. cinnamon
- optional: 1/2 cup pecans, coarsely chopped
FOR THE FILLING:
Preheat the oven to 425. Scrub the sweet potatoes, poke multiple holes with a fork on each. Bake them in until they are soft and a fork can easily slide through, which could be between 45 minutes and an hour and 15 minutes depending on the size of your potatoes. Remove from the oven once they are fully soft, and let them rest until they are cool enough to handle. Reduce the oven to 350 if you will be baking them same-day.
Remove the skins from the sweet potatoes and put the flesh into a mixing bowl. Mash with a potato masher, or mix in the mixer (I use the paddle attachment). Add and mix in the rest of the filling ingredients. Transfer the sweet potato filling into your 2 quart casserole dish, and spread evenly.
FOR THE TOPPING:
Soften or melt the butter in a medium bowl in the microwave. Add the brown sugar, cinnamon, and flour, and mix well with your fingers or a pastry cutter. It should look a little clumpy. Distribute the clumps evenly over the sweet potato filling. If using pecans, sprinkle them over whatever portion you would like them on (I often do half the pan with and half without so people can choose whichever they prefer).
Bake at 350 for 40 minutes, or until the topping is nicely browned. Let cool slightly and enjoy!
NOTES:
This may be assembled and stored in the fridge up to 2 days before baking. You can also assemble it, cover it tightly, and store it in the freezer for up to 3 months. If freezing, thaw in the fridge overnight before baking.
If you want pecans on the entire pan, feel free to mix them into the topping before spreading it over the sweet potato filling.
I made this recipe by tweaking things I liked/didn't like from two different recipes. The two recipes that contributed to the creation of this recipe are below:
Allrecipes: Gourmet Sweet Potato Classic
Once Upon a Chef: Sweet Potato Casserole
