Description

Everybody knows the best sweet potatoes in the world come from Vardaman, MS. Seriously, they are the sweetest potatoes with the best texture on the market. Look for small to medium potatoes, which are less stringy than the large ones. I don’t think they need added sugar. Honestly, I like them best baked with just a little butter and salt!
[gallery link="none" columns="1" size="medium" ids="691,692,693,694"]

Ingredients

Units Scale

12 or so small to medium sweet potatoes
1 stick of butter divided into thirds
1 tsp salt (to taste)
1/2 plus 3/4 cup brown sugar
1 tsp cinnamon
1 tsp vanilla
1/4 cup heavy cream
1 cup pecans, chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil or parchment paper.
Wash potatoes and bake on sheet for 45 minutes or until soft. Some will burst with sugar, this is ok! Lower oven temperature to 350 degrees Fahrenheit.
While warm, peel potatoes and place in bowl of stand mixer. Beat with whisk attachment, gradually increasing speed to high. Beat on high until fluffy. Add salt, 2/3 stick of butter (cut into pieces), cinnamon, vanilla, and ½ cup brown sugar and beat until smooth. Add heavy cream and beat on high until light and fluffy, 3-4 minutes.
Spread in 13 x 9” baking dish and cover with ¾ cup brown sugar, pecans and pats of remaining 1/3 stick of butter. Bake in oven for about 30 minutes or until pecans toast and casserole bubbles.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: thanksgiving sides
Cuisine: american

Keywords: comfort food, sweet, sides