Description
Warm, comforting Sweet Potato Delight showcases Southern hospitality with its creamy texture and irresistible pecan topping. Rich flavors and crisp nutty layers invite you to savor each delightful spoonful of this heartwarming classic.
Ingredients
Scale
Main Ingredients:
- 4 lbs (1.8 kg) sweet potatoes, approximately 6 cups when mashed
- 3 large eggs
- ½ cup (100 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
- ½ tablespoon (7.5 ml) vanilla extract
- 1 cup (150 g) dried cranberries (craisins)
Topping Ingredients:
- ⅔ cup (133 g) packed brown sugar
- ⅓ cup (42 g) all-purpose flour (or gluten-free flour substitute)
- 3 tablespoons (42 g) cold, diced unsalted butter
- 1 cup (100 g) coarsely chopped pecans
Instructions
- Prepare the sweet potatoes by thoroughly washing them, then carefully peel and slice into uniform 1-inch (2.5-centimeter) chunks to ensure even cooking.
- Transfer the sweet potato pieces into a large pot and completely submerge with cold water. Heat the pot over medium-high heat, allowing the water to reach a gentle boil and cook for 12-15 minutes until the chunks become tender when pierced with a fork.
- Drain the cooked sweet potatoes completely and return them to the pot. Use an electric mixer to transform the potatoes into a smooth, creamy consistency, eliminating any lumps.
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius) and select a 9×13 inch (23×33 centimeter) casserole dish for baking.
- In a spacious mixing bowl, whisk together eggs, granulated sugar, melted unsalted butter, and pure vanilla extract until the mixture becomes thoroughly combined and slightly frothy.
- Gently fold the whisked mixture into the mashed sweet potatoes, ensuring an even incorporation of ingredients.
- Fold in the dried cranberries, distributing them evenly throughout the sweet potato mixture.
- Spread the sweet potato mixture uniformly in the prepared casserole dish, creating a smooth surface.
- For the pecan crunch topping, combine brown sugar and all-purpose flour in a separate mixing bowl.
- Add cold diced unsalted butter to the flour mixture, using fingertips to blend until the texture resembles coarse, pea-sized crumbs.
- Incorporate chopped pecans into the crumb mixture, ensuring they are well distributed.
- Generously sprinkle the pecan crunch topping over the sweet potato base, covering the entire surface.
- Place the casserole dish in the preheated oven and bake uncovered for 35-40 minutes, watching for the edges to become slightly puffy and the topping to turn a golden brown.
Notes
- Boil sweet potatoes until fork-tender for the smoothest, creamiest texture possible.
- Craisins add a delightful burst of tangy sweetness that complements the rich, buttery sweet potato base.
- Rub butter into the topping mixture by hand to create perfect, crumbly pecan crunch that elevates the entire dish.
- Bake uncovered to ensure the topping becomes golden and crisp, creating a delectable contrast to the soft sweet potato filling.
- Make ahead and reheat gently to preserve the dish’s creamy consistency and nutty topping.
- Serve warm as a show-stopping side dish or decadent dessert that blends comfort and elegance.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Boiling, Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 412 kcal
- Sugar: 32 g
- Sodium: 125 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 95 mg