Sweet Potato Casserole with Pecan Topping

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is healthier with beneficial fats.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey is a natural sweetener.

Peel 4 pounds of sweet potatoes and chop them into one-inch pieces.

Transfer the chopped sweet potatoes to a large pot or Dutch oven.

Cook the sweet potatoes uncovered at a medium boil for about 10 to 15 minutes until easily pierced with a fork.

Preheat the oven to 350°F (175°C).

Drain the water from the sweet potatoes using a lid and wear oven mitts to avoid hot steam.

Mash the sweet potatoes using a potato masher or an electric hand mixer for a creamy texture.

In a medium bowl, whisk together 3 large eggs and 1/2 cup of sugar.

Whisk in 6 tablespoons of melted butter and 1/2 tablespoon of vanilla extract until well combined.

Pour the egg mixture into the hot sweet potatoes and whisk until well incorporated.

Fold in 1 cup of dried cranberries into the sweet potato mixture.

Spread the sweet potato mixture into a 9-by-13 clean casserole dish and smooth out the top.

In a small bowl, whisk together 2/3 cup of brown sugar and 1/3 cup of flour.

Add 3 tablespoons of diced cold unsalted butter and rub the mixture together until pea-sized crumbs form.

Stir in 1 cup of coarsely chopped pecans and sprinkle the mixture evenly over the casserole dish.

Bake uncovered in the center of the preheated oven at 350°F for 35 to 40 minutes until the topping is golden and toasted, and the sweet potatoes start puffing at the edges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens