Sweet Potato Casserole Recipe Will Fill Any Empty Stomach


Mia Badame, Staff Reporter

Sweet Potato Casserole


5-6 sweet potatoes (3-4 lbs.)

1 Cup heavy cream (whole milk or half & half)

1/2 Cup butter (1 stick), softened

1/2 Cup brown sugar

1/2 tsp. salt


1 Cup chopped pecans


Preheat oven to 400 degrees. Scrub the sweet potatoes and poke with a fork. Bake until soft, about 1 hour. Reduce the oven heat to 375 degrees. Cut the sweet potatoes in half lengthwise and scoop the insides of the bowl. Add the cream, butter, brown sugar, salt, and PEPPER. Mix well. Spoon into greased 9×13 casserole dish and spread evenly. Sprinkle with the pecans and bake 375 degrees for 30 minutes.

NOTE: The potatoes can be baked a day ahead and stored in the fridge, or the whole casserole can be prepared and assembled, minus the final nut topping, covered and refrigerated overnight. In this case, bring to room temperature before popping into the oven, or reduce baking temperature to 350 degrees and double the baking time.

Preparation time: 75 minutes

Cooking time: 30 minutes

Serving size: 10 people