The Best Sweet Potato Casserole

This sweet potato casserole recipe is heavenly. The depth of flavor is luscious and the taste explodes on your taste buds.

From the ambrosial pure vanilla extract to the savory pumpkin spice; it’s the most gratifying experience. If you’re feeling a little extra today, craving a sweet, creamy dish, then this one’s for you!

This is the kind of dish that a busy gal enjoys because she can multi task and still get 10 stars for an excellent dish. That busy, get everything done gal, yes that’s you and you’ll soon get raving reviews for the best and easiest sweet potato casserole!

Ingredients

-5-6 large sweet potatoes

-1 stick butter melted (yaaas)

-1 cup heavy whipping cream

-1/2 cup brown sugar

-1 tbsp. cinnamon

-1 tbsp. pure vanilla extract

-1 tbsp. Almond extract

-1 egg

-sprinkle of mace

-1 tsp. nutmeg

-1 tsp. pumpkin spice

Topping recipe

-1 1/2 cups pecans

-1/4 cup flour

-1/2 cup brown sugar

-1/2 stick butter softened (4 tbsp.)

Directions

Preheat oven to 375 degrees.

Boil the sweet potatoes until you can cut through the potatoes smoothly and it’s soft enough to mash without lumps.

Mash the sweet potatoes in a large mixing bowl with a potato masher, wire masher or fork. The consistency will look like the picture.

Add the melted butter, cinnamon, nutmeg, vanilla, almond extract, mace, pumpkin spice, sugar, heavy cream and egg. I like to do a little taste test (wink wink) to check the taste and to get a head start on euphoria. Combine well.

Spread evenly in a large dish and smooth the top evenly using the back of a large spoon or a spatula.

For The Topping

The secret sauce is the topping. This dish would not be what it is without the topping.

Chop the pecans using a rolling pin or a chopper. My goal was to avoid washing more dishes than absolutely necessary so I placed the pecans in a ziplock and pounded vigorously for 20-30 seconds.