Side Dishes
5 lbs. sweet potatoes
1/2 cup butter
1/4 cup whipping cream
1/4 tsp. each salt and pepper
1/3 cup all-purpose flour
1/4 cup packed brown sugar
3/4 cup pecan pieces
Sweet potatoes are a well-known superfood and an excellent addition to any holiday dinner. This dish can be assembled a day in advance. Just sprinkle it with streusel the last minute and pop it into the oven.
In large saucepan, cover sweet potatoes with water and bring to boil; cook until potatoes are tender. Drain and refill pot with cold water to cool down potatoes. When potatoes are cool enough to handle, remove skins and cut into large pieces and place them in a oven-proof casserole dish.
Mash potatoes with 1/3 cup of the butter, cream, salt and pepper. Smooth the top.
(Make-ahead: Let cool; cover and refrigerate for up to two days.)
In small bowl, rub together remaining butter, flour and sugar; mix in pecans. Sprinkle over potatoes. Bake in 400° F oven until golden, 25 to 30 minutes.