If you are anti-goopy-syrupy-marshmallowy-sweet potatoes, you need to try this recipe! They are light and fluffy but crisp on the top and just DEEElicious! I've made this every Thanksgiving for quite awhile and turned Kyle's family from sweet-potato-haters into sweet-potato-lovers.And sweet potatoes are not just for Thanksgiving - who came up with that idea! I make a big pan a few times a year when I get craving them.
The potatoes:
5 large sweet potatoes (use 1-2 more if you have small ones)
1/4 tsp salt
1/4 cup butter (3 TBSP is enough really but if you love butter go ahead)
2 eggs beaten
1 tsp vanilla extract (again 1/2 tsp is enough but go with what you love)
1/2 tsp ground cinnamon
1/3 cup white sugar
2 TBSP heavy cream (you can replace it with 1/2 cup milk if you don't have cream)
The topping:
1/4 cup butter (3 TBSP is enough)
3 TBSP flour (can use up to 1/3 cup, once you mix the topping add more flour if its too wet)
3/4 cup packed light brown sugar
1/2 cup chopped pecans
Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish.
Cook your sweet potatoes either by baking them in the oven or microwaving them. I microwave cause its much faster. Cook until you can stick a fork or butter knife all the way through them. If you microwave, make sure you poke em' first so they don't explode.
Cool them slightly, peel them, then mash.
In a large bowl, mix the mashed sweet potatoes, salt, butter, eggs, vanilla, cinnamon, sugar, and cream/milk. Transfer to the prepared baking dish.
In a medium bowl, combine butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender (c'mon who has one of these) or your fingers (I use a butter knife to cut all the wet stuff into the dry) to the consistancy of course meal. Sprinkle over the sweet potato mixture. Bake 30 minutes in the preheated oven until topping is crisp and lightly browned.
Hope y'all enjoy!
