This sweet potato casserole is going to become your new Thanksgiving staple. The topping of this casserole might be the best part; it’s packed with brown sugar, butter, and pecans making every bite crunchy and sweet. We’re obsessed with this recipe because it uses sweet potatoes and a California-grown navel, both currently in season and delicious!
Cook Time: 120 minutes Servings: Servings: 8 Source:NewYorkTimesCooking
3 pounds of sweet potatoes
4 tablespoons brown sugar
1 orange, juiced
¼ cup heavy cream
4 tablespoons butter, melted
1 teaspoon vanilla extract
½ tablespoons butter, softened slightly
½ cup brown sugar
¾ chopped pecans
Heat the oven to 375 degrees and bake the sweet potatoes until they’re very tender about 1 hour. Remove the sweet potatoes and let them cool.
Reduce the oven temperature to 350 degrees.
When the potatoes are cool enough to handle, scoop out the flesh and mash until smooth. Using a hand mixer, add in the brown sugar, orange juice, heavy cream, butter, vanilla, and salt. Transfer the mixture into a casserole dish.
To make the topping, combine the softened butter, brown sugar, and chopped pecans in a bowl. Sprinkle on top of the sweet potato mixture and bake for 30 minutes.