Baked Pecan Sweet Potatoes Recipe

Ingredients for Baked Pecan Sweet Potatoes

• 2 medium sweet potatoes (approximately 1.5 lbs total)
• Heavy Cream
• Unsalted Butter
• Coarse Salt
• 1/4 teaspoon paprika
• 1/2 cup packed light brown sugar
• 1/2 cup chopped pecans

How to Make Baked Pecan Sweet Potatoes

1. Preheat oven to 350°F (175°C).
2. Prick each sweet potato (approximately 2 medium-sized) several times with a fork.
3. Place the sweet potatoes in a small baking pan and bake for 60-75 minutes, or until tender when pierced with a fork.
4. Remove potatoes from the oven and let cool slightly until easy to handle.
5. While still warm, carefully peel the sweet potatoes.
6. Transfer the sweet potato flesh to a food processor.
7. Add 1/2 cup heavy cream, 6 tablespoons (3 ounces) unsalted butter, 1/2 teaspoon salt, and 1/4 teaspoon paprika to the food processor.
8. Process until the sweet potatoes are completely smooth and creamy.
9. Butter a 3-quart casserole dish.
10. Transfer the mashed sweet potatoes to the prepared casserole dish.
11. In a medium skillet, melt the remaining 2 tablespoons (1 ounce) unsalted butter over low heat.
12. Add 1/2 cup packed light brown sugar and stir constantly until melted and combined.
13. Remove from heat and immediately stir in 1/2 cup chopped pecans.
14. Pour the pecan mixture evenly over the mashed sweet potatoes.
15. Bake for 25-30 minutes, or until the topping is golden brown and the sweet potatoes are heated through. If the top is browning too quickly, loosely cover the casserole dish with aluminum foil.
16. Let cool for a few minutes before serving warm. Enjoy!