Before we dive into this deliciousness, I’d like to warn you that this recipe is on the indulgent side. While it makes a great side dish for Thanksgiving (my favorite thing to contribute to the big feast), I do not recommend consuming this recipe on a regular basis. Simply roasting sweet potatoes in the oven with a few seasonings will do, but for this holiday season, give this a try ;).
- 5 large yams or sweet potatoes
- 1/3 c milk
- ½ c butter, softened
- ½ c heavy cream
- 1 c brown sugar (light or dark)
- ½ c sugar
- 2 eggs, beaten
- 1/3 c melted butter
- 1 ½ tsp vanilla extract
- 1 c pecans, chopped
Preheat oven to 350 degrees. Wash sweet potatoes well and place in the oven for 35-40 minutes. Allow to cool until you can handle them comfortably. Cut them in half and scoop the insides into a large bowl. Mash. (This should yield about 3 cups.)
Mix the softened butter, along with the sugar, eggs, vanilla and milk into the sweet potatoes. Transfer to a baking pan or casserole dish.
Place cream in a small saucepan and bring to a simmer.
Add brown sugar and allow to dissolve. Stir until this mixture reaches the soft ball temp on a candy thermometer. Remove from heat.
Beat remaining butter and chopped pecans into cream mixture. Once it is well combined, pour over top of mashed sweet potatoes. Bake until hot and just beginning to brown.
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EM: alexis@synergywellnesslv.com