Creamy Sweet Potatoes with Candied Pecans.

Categorizing this as a vegetable seems like cheating, but I won’t tell if you won’t. I used to work at a country club that made their sweet potatoes like this, and I think people ought to know the amazing things heavy cream can do to sweet potatoes. I personally love the dark, salty-sweet caramel pecans that glisten on top of the orange goodness. This is an awesome addition to any Thanksgiving table!

 

13 sweet potatoes (~4 1/2 lbs), peeled and cubed into 1/2″ pieces

1 c dark brown sugar

2 tsp ground cinnamon

1 tsp sea salt

1 c heavy whipping cream

Topping:

3 tbsp butter

1/2 c brown sugar

1 tsp sea salt

6 oz whole pecans

1/4 c heavy whipping cream

 

In a large pot, cover sweet potatoes with cold water, filling until water is 1″ above potatoes. Boil on high heat until tender, about 20 minutes. Drain, move to mixing bowl, and add sugar, cinnamon, and salt. Using either hand beaters or a large electric mixer, beat potatoes on high speed until very creamy, about 8 minutes. Add cream and continue beating 4 more minutes or until fluffy. Dump potatoes in a large casserole dish and smooth the top.

For the topping: In a medium skillet, melt butter over medium heat. Add sugar and salt and stir until dissolved in butter. Dump in pecans and stir to coat with sugar mixture. Add 2 tbsp water and simmer until pecans are lightly toasted. Turn off heat. Pour in 1/4 c cream and stir. Carefully dump hot caramel mixture evenly over the top of the sweet potatoes. Bake, uncovered, at 350 degrees for 25 minutes or until potatoes are hot and caramel topping is set. Serve hot.

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