Sonia’s Sweet Potato Casserole 

3# small sweet potatoes, about 6 to 7

1 tablespoon olive oil

Salt

Pepper

1 cup light brown sugar

2 eggs

1/2 cup melted salted butter

1/2 cup heavy cream

1 teaspoon Pure Vanilla Extract

Pinch of salt

Topping

3 tablespoons cold butter

1/2 cup brown sugar

1/2 cup flour

1/2  cup chopped pecans

Preheat oven to 400F. Line a baking sheet with parchment paper. Using a small knife, make several slits throughout each sweet potato.  Drizzle the sweet potatoes with the olive oil, coating completely. Season with salt and pepper. Place on the baking sheet and roast for 45 minutes or until tender. Remove from the oven, cool completely, peel the skin and mash. Lower oven to 350F. Spray 1 quart baking dish with pan spray. In a mixing bowl, combine the sweet potatoes, brown sugar, eggs, butter and cream.  Mix well. Stir in the salt and vanilla. Spread evenly over the prepared pan. In a small mixing bowl, combine the remaining ingredients. Mix well.  Sprinkle over the filling. Bake until golden, about 30 to 40 minutes.

Yields 6 servings

Recipe courtesy of Felicia Willett, 2016