This sweet potato casserole without pecans is one of my most-requested dishes, and it's perfect for Easter, Thanksgiving, or anytime you need a fancy side dish. It looks much more difficult to make than it is, and guests are always impressed! Even people who don't like sweet potatoes ask for second helpings. I hope you enjoy it too. Maple syrup can be substituted for vanilla extract.
Ingredients
- 3.5 pounds sweet potatoes , peeled and diced
- 1 tablespoon white sugar
- 5 large eggs
- 1 cup heavy cream
- 0.75 cups white sugar
- 0.5 cups butter , melted
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground cloves
- 0.25 teaspoons ground nutmeg
Instructions
-
1
Bring a large pot of lightly salted water to a boil over medium-high heat. Add sweet potatoes, cover, and cook until soft, about 10 minutes. Drain and set aside.
-
2
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart soufflé dish. Sprinkle the dish with 1 tablespoon white sugar, shaking the dish to evenly coat the bottom and sides.
-
3
Place sweet potatoes into the bowl of a food processor. Add eggs, cream, 3/4 cup sugar, butter, vanilla, salt, cinnamon, cloves, and nutmeg. Process until mixture is smooth. Pour into prepared soufflé dish.
-
4
Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
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5
Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.
Nutrition Facts
Per serving
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