{"id":891,"date":"2021-11-17T10:32:00","date_gmt":"2021-11-17T15:32:00","guid":{"rendered":"http:\/\/www.thegeneticchef.com\/?p=891"},"modified":"2023-08-19T18:39:45","modified_gmt":"2023-08-19T22:39:45","slug":"sweet-potato-casserole","status":"publish","type":"post","link":"https:\/\/www.thegeneticchef.com\/sweet-potato-casserole\/","title":{"rendered":"INCREDIBLY DELICIOUS SWEET POTATO CASSEROLE"},"content":{"rendered":"\n

It isn\u2019t Thanksgiving in my house without Sweet Potato Casserole. Sweet potatoes are whipped with just enough brown sugar and cream, then finished with a pecan praline topping. This dish is delicious, simple to prepare, and can be made ahead of time. <\/em><\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

Meet the grown up, sophisticated version of the marshmallow sweet potato casserole. This spinoff on the classic is sweetened and spiced just enough to bring out the natural flavor of the sweet potato, and is coupled with an incredible crunchy topping that will make your eyes roll back. This could actually double as a dessert, but don\u2019t tell anyone.<\/span><\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

The key to making this recipe is to go by the weight of the sweet potatoes rather than the number of potatoes. In this photo I show two sweet potatoes, one is 9 ounces and the other 15 ounces. If a recipe calls for five potatoes and you use small ones and the recipe was made using large ones, the recipe won't come out right.<\/span><\/p>\n\n\n\n

\"Roasted<\/figure>\n\n\n\n

This recipe uses 5 pounds but you could easily halve it. The trick is to bake the sweet potatoes until they\u2019re very soft - an hour is just about right if your sweet potatoes are on the larger side. They should be blistered with dark spots which are a result of the sugar that oozed out while baking. You can bake the potatoes the day before to get it out of the way. I cook them in my toaster oven where they come out perfectly.<\/span><\/p>\n\n\n\n

\"Smooth<\/figure>\n\n\n\n

I find sweet potatoes to be stringy at times and stringy isn\u2019t desirable. To create a smooth puree, use a food processor. You may need to do this in batches. To make sure yours comes out with the same texture you see in the pictures, you need to puree it or it will most likely be coarser and a little stringy.<\/span><\/p>\n\n\n\n

\"WhippedTransfer the puree into a large bowl and add the remaining ingredients and whisk it until combined. Pour into a 2-quart baking dish.<\/span><\/p>\n\n\n\n

Now for the incredible topping\u2026<\/strong><\/span><\/p>\n\n\n\n

To make the topping, whisk the butter and brown sugar in a small saucepan over medium heat until brown sugar is dissolved. Continue to whisk until it starts to foam, about 2 minutes. Slowly whisk in the cream and a pinch of salt until it starts to bubble. Be careful because it can come to a boil quickly and bowl over. Add in the pecans and stir to coat. Carefully pour on top of the casserole covering the top. Bake for about 45 minutes until golden brown and slightly puffed.<\/span><\/p>\n\n\n\n

\"SweetThis Sweet Potato Casserole is decadent, rich, and just sweet enough to still be considered a side dish. It's like a little piece of heaven on your plate. Impress your guests this Thanksgiving or any day you want your meal to be special.<\/span><\/p>\n\n\n\n

This can be prepared a day ahead and refrigerated until ready to cook. Take it out and bring to room temperature before baking. It should be puffed and golden after 40 - 45 minutes, but since ovens vary, you may need to add a few more minutes.<\/span><\/p>\n\n\n\n

Try some of my other delicious sides<\/a>:<\/h2>\n\n\n\n