Sweet Potato Casserole

by Jan Davies McDermott on November 23rd, 2011

Davies House Inn Bed & Breakfast
Sweet Potato Casserole

3 lbs. sweet potatoes
⅓ cup packed dark brown sugar
6 tbsp. unsalted butter, melted
¼ cup heavy cream
1 tsp. vanilla extract
1 tsp. ground cinnamon
½ tsp. freshly grated nutmeg
½ tsp. kosher salt
2 eggs, lightly beaten
¼ tsp finely grated fresh ginger, to taste
Freshly ground black pepper, to taste

½ cup rolled oats or granola
½ cup packed dark brown sugar
¼ cup finely chopped pecans (optional)
½ tsp. kosher salt
5 tbsp. unsalted butter, cubed and chilled


1. Heat conventional oven to 350° if baking casserole traditionally.

2. To make the filling: prick sweet potatoes with a fork and microwave until soft, cool, and remove skins; OR if in a hurry, use precooked canned sweet potatoes.

3. Pass potatoes through a food mill into a large bowl; stir in sugar, butter, cream, vanilla, cinnamon, nutmeg, salt, eggs, ginger, and pepper.

4. Pour mixture into a buttered 1½-qt. baking dish and smooth top; set aside.

5. To make the topping: mix together oats or granola, sugar, pecans, and salt in a bowl; add butter and with your fingers to form large crumbles. Sprinkle crumble mixture over filling.

6. Bake until filling is hot and slightly browned, about 30 minutes. If browning is not a priority, heat in the microwave. Serve and Enjoy!

Innkeeper’s secret: put in a pie shell to bake and serve as dessert! Happy Thanksgiving.

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