Vermont Sweet Potato Casserole with Pecan Topping
One of my favorite side dishes is sweet potato casserole. Now I know some people like the kind with the marshmallows, but I can’t stand all that sugary, fake sweetness. I have never been a fan of things overly sweet and I am not that into marshmallows unless they are in my s’more. I love the taste of sweet potatoes and that is what I want to savor when eating sweet potato casserole.
6 cups of cooked, mashed sweet potatoes
1/2 cup of heavy cream
3 tablespoons of butter
1/4 cup of sugar
1/2 cup of flour
4 tablespoons of butter, melted
1/2 cup of packed dark brown sugar
1/2 cup of chopped pecans
Begin by peeling and cooking your sweet potatoes.
I like to cut mine into similar sized chunks and boil in water until tender.
Once cooked, mash with a potato masher. Add your eggs, butter and cream and continue to mash together until most of the large chunks are gone. I like mine with a little texture so I only use the potato masher and not my blender.