Sweet Potato Casserole Recipe - NYT Cooking

Sweet Potato Casserole Recipe - NYT Cooking

Cook Time Cook: 2h

Yield: 8 servings

cooking.nytimes.com

This version of the classic Thanksgiving side dish forgoes the traditional marshmallow topping for a generous sprinkle of brown sugar, butter and pecans. You get crunchy, soft and sweet all in one glorious bite. Featured in: On Thanksgiving, What's A Chef To Do?. Learn: How to Cook Potatoes

  • 4 medium-large sweet potatoes (about 3 pounds)
  • 6 tablespoons brown sugar
  • ¼ cup orange juice
  • ¼ cup heavy cream or whole milk
  • 3 ½ tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 3 tablespoons unsalted butter, softened slightly
  • ½ cup dark brown sugar
  • ¾ cup chopped pecans
  1. To make the casserole, heat oven to 375 degrees. Bake sweet potatoes until very tender, about 1 hour 20 minutes. Remove and let cool. Reduce heat to 350 degrees.
  2. When potatoes are cool enough to handle, cut them in half, scoop out flesh and mash until smooth. You should have about 4 cups. Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla and salt. Place in a casserole dish.
  3. To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes. Serve hot.

Ingredients

  • 4 medium-large sweet potatoes (about 3 pounds)
  • 6 tablespoons brown sugar
  • ¼ cup orange juice
  • ¼ cup heavy cream or whole milk
  • 3 ½ tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 3 tablespoons unsalted butter, softened slightly
  • ½ cup dark brown sugar
  • ¾ cup chopped pecans

Instructions

  1. To make the casserole, heat oven to 375 degrees. Bake sweet potatoes until very tender, about 1 hour 20 minutes. Remove and let cool. Reduce heat to 350 degrees.
  2. When potatoes are cool enough to handle, cut them in half, scoop out flesh and mash until smooth. You should have about 4 cups. Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla and salt. Place in a casserole dish.
  3. To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes. Serve hot.