Steve's Wife's Sweet Potato Casserole

This is another fabulous dish that comes from one of my co-workers.  Last year, we had a Thanksgiving luncheon at work and as soon as I tasted these sweet potatoes, I had to know who made them.

I twisted Steve's arm and reminded him every time I saw him until he finally agreed to get the recipe from his wife.

Lucky for you . . . I'm sharing it with all of ya'll today.

Since I think sweet potatoes are one of the best side dishes ever created, I know I will be trying many different recipes, so I need to be able to keep track of which one is which (hence the name Steve's Wife's Sweet Potato Casserole).

These sweet potatoes are so incredibly amazing.  They are rich and so comforting.  The topping gets extra crunchy and is the perfect compliment to those creamy sweet potatoes.  

This casserole re-heats really well.  Just pop it in a 350 degree oven until it is heated through.  It tastes just as good as when it was first baked.

The two of us finished off this whole casserole in 3 days.  Yep, we sure did and I don't feel bad about it one bit . . . it is just too good :) 

For a time saving tip - you can always bake the sweet potatoes the night before, cool and peel them and place in a air-tight bowl.  Then, prepare and bake the casserole the next morning.

Steve's Wife's Sweet Potato Casserole

adapted from: Steve G.
(Printable Recipe) or (Printable with Picture)

3 sweet potatoes (around 3 1/2 - 4 cups)
1/4 tsp. salt
1/2 tsp. cinnamon
4 Tbl. unsalted butter, melted
2 eggs
1 tsp. vanilla
1/2 c. sugar
2 Tbl. heavy cream

Topping:
4 Tbl. unsalted butter, softened
3 Tbl. flour
3/4 c. light brown sugar, packed
1/2 c. pecans, chopped

Preheat oven to 350 degrees.  Pierce sweet potatoes with a fork several times and place on a baking sheet.  Bake until softened, about 45 minutes - 1 hour, depending on the size of your potatoes.  Remove from oven and allow to cool.  When cool, peel and place in a large mixing bowl.  Add the salt, cinnamon, melted butter, eggs, vanilla, sugar and cream.  Beat with a hand mixer for a minute or two until everything is combined and creamy.  Spread evenly into a lightly greased 9x13-inch baking dish.

For the topping:  Combine butter, flour and brown sugar in a small bowl.  Mix with your fingers until it is the consistency of coarse meal (I used cold butter and a pastry cutter to blend the ingredients together).  Stir in the chopped pecans and sprinkle mixture evenly over sweet potatoes.  Bake in preheated oven for 30 minutes.  Serves: around 10.

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