adopted from Paula Deen's "Sweet Potato Bake"One batch of the recipe fills one 2.5 hotel pan
Keyword Volume Recipes
Servings 701/2 cup servings
Ingredients
Filling
2# 10 can Sweet potatoes in syrupdrained
14ouncesugar
22ouncebuttermelted
16fl ounceeggs
2tablespoonvanilla
2tablespoonground cinnamon
2teaspoonground nutmeg
16fl oz heavy cream
Topping
12ouncesbuttermelted
3.5poundsbrown sugar
8.5ouncesflour
2poundspecans
Instructions
Spray 2.5 hotel pan with nonstick spray
Drain sweet potatoes
Using stand mixer with a paddle attachment, beat sweet potato at low speed one minute until roughly smashed
Add sugar, spices, melted butter, eggs and vanilla. Beat at medium speed until combined. Add cream and beat until smooth.
Cover, label, and refrigerate.
For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until just moist and the mixture clumps together. Stir in the pecans. Reserve, tightly covered.
Remove casserole from refrigeration 1 hour prior to baking. Sprinkle topping over the sweet potatoes.
Bake without lid at 375*F, high fan, until casserole reaches 135*F, about 30 minutes.