This classic American holiday favorite is delicious served as an indulgent Thanksgiving side--or simply enjoyed as a comfort food on a cold winter’s evening. This dish is best served warm, and all it needs to transition from side dish to dessert is a soft dollop of freshly whipped cream and a drizzle of maple syrup.
Sweet Potato Casserole
Total preparation and cooking time: 1 hour
Active preparation time: 10 minutes
Inactive cooking time: 50 minutes
Serves: Four people
4 cups sweet potato, peeled and finely diced
2 tablespoons granulated sugar
1 large egg, beaten
8 tablespoons (1 stick) unsalted butter, softened
½ cup heavy cream
½ teaspoon vanilla extract
Pinch of salt
2 tablespoons brown sugar
2 tablespoons all-purpose flour
½ cup chopped almonds
Ground cinnamon, for garnish
Place the sweet potatoes in to a large saucepan and add enough cold water to cover the potatoes by a depth of at least one-half inch. Place the potatoes over high heat until the water boils, reduce the heat and let simmer gently for fifteen minutes, or until the potatoes are tender.
Preheat the oven to 325 degrees Fahrenheit. Drain the sweet potatoes and mash using a potato masher or food processor.
Place the mashed sweet potatoes in a large mixing bowl. Add the granulated sugar, egg, 4 tablespoons of the butter, heavy cream, vanilla extract, and salt. Stir well with a wooden spoon to fully combine the ingredients to a smooth paste. Transfer the mix to a circular casserole dish, 10” in diameter, and use the back of a spoon or spatula to spread evenly. The mixture should be level, but do not press down too much to overly compact.
Place the brown sugar, remaining 4 tablespoons of butter, flour, and almonds in a small mixing bowl. Using your hands or a pastry cutter, work the butter into the flour to create a large crumb. Sprinkle the mixture evenly over the top of the sweet potato mixture.
Place the dish in the oven and bake for thirty minutes, or until the filling puffs up and the topping is brown and crispy. Remove from the oven and sprinkle with cinnamon. Serve warm.