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).
-
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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Mini Quiche 4 Ways
Many nights, I have about a half serving of vegetables left over. What do you do with a couple of tablespoons of cooked broccoli or spinach no one had room for at dinner? What about that odd slice of ham, or the extra slice of prosciutto that you didn't need for a recipe? Here's a way to use up lots of little "extras" and jazz up your weekend brunch.
Pistachio Torte
This nostalgic pistachio torte has a nutty shortbread crust layered with cream cheese filling, fluffy pistachio topping, and whipped topping. Sweet, crunchy, and creamy, it is reminiscent of the happy desserts of childhood.
Best Friend Doggie Biscuits
This is a dog biscuit recipe my Pembroke Corgi loves to eat again and again! For more fun-shaped treats, use cookie cutters with shapes like cats, fire hydrants, shoes, or bones.