Sweet Potato Casserole with Oakhurst Dairy

Are you starting to prep for Thanksgiving? I bet you bought some sweet potatoes. Well here’s the good news: add some Oakhurst Heavy Cream to your shopping list and with what you have in your pantry you’ll probably have all the ingredients to make our family’s Sweet Potato Casserole!

This recipe is beyond simple to make and you can even make all the components the day before so it is one less thing to do on Thanksgiving Day! And if you happen to be having a smaller than usual Thanksgiving dinner, then half the recipe. Although on second thought you might not want to do that because trust me, you’ll want leftovers.

I can’t even begin to tell you the people who have stated they don’t like sweet potatoes when seeing this dish…such as myself, my husband and both boys.  But with the addition of butter, sugar, smooth vanilla, and a splash of decedent Oakhurst Heavy Cream, I guarantee that you will turn even the pickiest sweet potato critic into a fan. I’m even going to go as far as to say you will probably want to bookmark this recipe to have it easily accessible to anyone who may ask.  

So be sure that when you are double checking your Thanksgiving shopping list you add sweet potatoes and Oakhurst Heavy Cream. And if you are looking for even more family favorite Thanksgiving Recipes be sure to try Grandma’s Pecan Pie or even give your hand at making your own whipped cream sweetened with real maple syrup as seen in this Trifle recipe.

Grandma’s Pecan Pie:

https://www.fromthefamilywithlove.com/grandmas-pecan-pie-oakhurst-dairy-whipped-cream/

Maple Sweetened Whipped Cream: https://www.fromthefamilywithlove.com/mixed-berry-trifle-oakhurst-heavy-cream/

Head on over to https://www.oakhurstdairy.com/where-to-buy/ to find out where to buy the Maine made goodness of Oakhurst Heavy Cream, Whipped Cream and of course Eggnog! 

Print

Sweet Potato Casserole

Ingredients

• 3-4 cups sweet potatoes mashed and still hot from approximately 2 large sweet potatoes
• 1/3 cup Oakhurst Heavy Cream
• 1/2 cup butter
• 3/4 cup granulated sugar
• 1 TBSP vanilla
• 2 eggs

Streusel topping:

• 1 cup brown sugar
• 1/2 cup flour
• 1/3 cup butter - cold
• 1 cup chopped pecans
• To make mashed sweet potatoes

Instructions

1. Peel the sweet potatoes and cut into large chunks.  Add to a pot of boiling water and boil for 20 minutes or until fork tender. Drain and mash with a potato masher.
2. For the sweet potato filling
3. Preheat your  oven to 375 and spray a 9x13 with cooking spray.
4. To the hot, mashed sweet potatoes add the milk and 1/2 cup butter. If using unsalted butter then add a pinch of salt and this point. Add the sugar and vanilla and stir until combined.  If the mixture is still too hot then set aside and let cool for a bit before adding your two eggs (you don't want to accidentally scramble your eggs if your mixture is too hot!). When slightly cool add your two eggs. Evenly spread into your sprayed 9x13 and set aside while you make the topping.

Streusel topping:

1. In a separate bowl mix together the flour and brown sugar.  Cut in your cold butter until coarse crumbs.  Mix in those pecans and evening sprinkle on top of your sweet potato mixture in the 9x13.
2. Bake uncovered at 375 for 25 minutes until the top is all golden and crispy. If it isn't browning well you can broil at the end for 2-3 minutes, watching very closely! Reheats perfectly for Thanksgiving leftovers!