A delightful twist on the classic sweet potato casserole, featuring a savory-sweet balance and a crunchy pecan topping.
Preheat your oven to 350°F.
Preheating ensures even cooking from the start.
Lightly grease a 9x13 inch baking dish with butter or cooking spray.
Greasing the dish prevents sticking and makes cleanup easier.
In a large mixing bowl, combine the mashed sweet potatoes, salt, butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream.
Ensure the mixture is smooth for a creamy texture.
Pour the sweet potato mixture into the prepared baking dish, spreading it evenly.
Use a spatula to level the surface for even topping distribution.
In another bowl, mix together the butter, flour, brown sugar, and chopped pecans until crumbly.
Using cold butter helps achieve a crumbly texture.
Sprinkle the pecan topping evenly over the sweet potato mixture.
Distribute the topping evenly for consistent flavor in every bite.
Bake in the preheated oven for 30 minutes, or until the topping is golden and the filling is set.
Check for doneness by inserting a toothpick into the center; it should come out clean.
Let the casserole cool slightly before serving. Enjoy!
Allowing it to cool enhances the flavors and makes serving easier.
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