Ingredients
- Sweet Potatoes (4 large, about 3 pounds), peeled and thinly sliced (1/8 inch thick)
- Heavy Cream (1 1/2 cups)
- Light Brown Sugar (1/2 cup, packed)
- Unsalted Butter (4 tablespoons), melted
- Ground Cinnamon (1 teaspoon)
- Ground Nutmeg (1/4 teaspoon)
- Kosher Salt (1/2 teaspoon)
- Chopped Pecans (1/2 cup)
Instructions
- Step 1: Preparation and Cream Mixture. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. In a medium bowl, whisk together the heavy cream, half (1/4 cup) of the brown sugar, melted butter, cinnamon, nutmeg, and salt until the sugar is mostly dissolved, creating the scalloped sauce base.
- Step 2: Layer the Casserole. Arrange one-third of the thinly sliced sweet potatoes in an even layer in the prepared baking dish. Pour one-third of the cream mixture over the potatoes. Repeat layering two more times, ensuring the final layer of potatoes is evenly coated with the remaining cream mixture.
- Step 3: Initial Bake. Cover the baking dish tightly with aluminum foil. Bake the casserole for 50 to 60 minutes, or until the sweet potatoes are mostly tender when pierced with a fork but not yet fully soft.
- Step 4: Prepare the Brown Sugar Glaze. While the casserole is baking, combine the remaining 1/4 cup of brown sugar with the chopped pecans in a small bowl; set aside.
- Step 5: Final Bake and Caramelization. Remove the casserole from the oven and carefully remove the foil. Sprinkle the brown sugar and pecan mixture evenly over the top surface. Return the uncovered casserole to the oven and bake for an additional 15-20 minutes until the top is bubbly, the pecans are toasted, and the sauce is caramelized and thickened. Let rest 10 minutes before serving.
Notes
- Store leftovers tightly covered in the refrigerator for up to 4 days, but be aware that the rich cream sauce will firm up considerably when chilled.
- For best results when reheating, cover the casserole loosely with foil and warm slowly in a 300°F oven until heated through, about 20-25 minutes, to prevent the pecan topping from scorching.
- To balance the intense sweetness and richness, try finishing the dish with a tiny sprinkle of flaky sea salt just before serving.
- The most important technique is slicing the sweet potatoes uniformly thin (1/8 inch), ideally using a mandolin, as consistent thickness ensures the potatoes cook simultaneously and soak up the cream perfectly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American