Whipped Sweet Potato Casserole
Rich and delicious, whipped sweet potato casserole with a crunchy brown sugar, coconut and pecan streusel topping.
4 medium sweet potatoes, baked, peeled and mashed
3 large eggs, beaten
1 cup heavy cream
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup chopped pecans - divided use
1 cup packed brown sugar - divided use
2 tablespoons white corn syrup
14 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons bourbon (optional)
1/4 cup butter, melted
1/2 cup all-purpose flour
1/2 cup shredded or flaked sweetened coconut
- Preheat oven to 350°F (175°C). Grease a 2-quart casserole dish; set aside.
- Combine sweet potatoes, eggs, cream, nutmeg, cinnamon, 1/2 cup pecans, 1/2 cup brown sugar, syrup, salt, vanilla and bourbon, if desired. Place in prepared casserole dish.
- Combine butter, flour, coconut, remaining brown sugar and pecans and mix until coarse and crumbly.Sprinkle on top of sweet potato mixture. Bake for 45 minutes.
Makes 6 to 8 servings.