Tiffany Brooks’ Sweet Potato Casserole Recipe
I tinkered with this recipe until I landed on the secret ingredient: pineapple juice. The acidity cuts the sweetness.Tiffany Brooks, HGTV Smart Home 2016
Time: 1 hr 50 min | Serves: 8
For the sweet potatoes:
5 medium sweet potatoes (about 2 1/2 pounds)
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 1/2 teaspoons vanilla extract
1/2 cup granulated sugar
1/4 cup pineapple juice
1 large egg
3 tablespoons unsalted butter, cut into pieces
For the topping:
2/3 cup packed light brown sugar
1/3 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, cut into pieces
1. Preheat the oven to 375˚F. Make the sweet potatoes: Line a baking sheet with foil or parchment paper. Place the sweet potatoes on the prepared baking sheet, and bake until soft, 50 minutes to 1 hour.
2. Let the sweet potatoes cool, then peel. Mash with a potato masher in a large bowl.
3. Stir in the salt, cinnamon, nutmeg, vanilla extract, granulated sugar, pineapple juice, egg, and 3 tablespoons butter. Pour the mixture into a 9-inch-by-9-inch baking dish.
4. Make the topping: Stir together the brown sugar, pecans, and flour in a medium bowl. Stir in 2 tablespoons butter. Sprinkle the topping over the sweet potato mixture. Bake until the topping is crisp, about 35 minutes.