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Step 1
Preheat oven to 350 degrees F. Arrange the oven rack in the middle of the oven.
Step 2
Butter or spray with baking spray a 9x13 inch casserole or baking dish. Set aside.
Step 3
Add 1 cup of pecans to a baking sheet and roast for a few minutes. Watch closely to not burn them. Remove from oven, cool and roughly chop.
Step 4
In the meantime, add the cubed potatoes to a dutch oven or large sauce pan. Cover with water and sprinkle some salt, bring to a boil. Boil for about 15 minutes, when pierced with a fork, the potatoes should be tender.
Step 5
Drain cooked sweet potatoes, mash until very smooth and set aside to cool off a bit.
Step 6
Combine the sugar and cinnamon in a small bowl. Stir and set aside.
Step 7
In a medium bowl combine: melted butter, brown sugar, beaten eggs, cream, vanilla, salt and flour. Whisk well to combine, a hand mixer can be used as well.
Step 8
Add the mixture to the mashed sweet potatoes and stir until well combined. A hand mixer can be used for this as well.
Step 9
Transfer the mixture to the prepared baking dish. Smooth the top.
Step 10
Sprinkle with chopped pecans and cinnamon sugar evenly. Drizzle the remaining 3 tablespoons of melted butter on top.
Step 11
Cover dish with foil, to avoid pecan topping from burning. Bake for about 30 minutes, uncover and bake for another 20-30 minutes or until puffed and lightly browned on the edges and top.
Step 12
Serve immediately or cool and refrigerate for later.