Sweet Potato Casserole

Sweet Potato Casserole

Thanksgiving is right around the corner, and the cooks of the house are starting to plan! Planning ahead for the superbowl of food holidays is the key to not losing your mind on the big day! Sweet Potato Casserole can be made 2-3 days in advance and then simply add the topping and bake it the day of serving.

Peel, quarter and boil 6 large sweet potatoes and boil til fork tender. Drain really, really, really well.

Add drained potatoes to 1/2 cup melted butter, 3/4 cup warm cream, 1/4 cup granulated sugar, 1 tsp salt, 1 tsp vanilla, and 2 large eggs. If mixture is still hot, temper those eggs. I beat with a whisk for 30 seconds to 1 minute to get out the lumps.

Add your topping: 2 cups pecans, 2 cups brown sugar, 1/2 cup AP flour, 6 tbsp butter, and 1 tsp salt.

Bake at 350 for 45-55 minutes. Allow to cool and serve this beautiful beast!

If you make it in advance, do not add the topping and bake potato mixture for 25-30 minutes, cover and refrigerate. On the big day, make your topping, add to top and throw it in a 350 degree oven until top is crunchy.