Sweet Potato Casserole

Name: Sweet Potato Casserole
Yield: Serves 10 to 12
Ingredients: 7 pounds, sweet potatoes (6-8 medium); 5 tablespoons, unsalted butter, cut into 5 pieces and softened, plus additional for greasing pan; 1/2 cup, all-purpose flour (2 1/2 ounces); 1/2 cup, packed dark brown sugar (3 1/2 ounces); 1/4 teaspoon, table salt; 1 cup, pecans (4 ounces); 5 tablespoons, unsalted butter, melted; 2 teaspoons, table salt; 1/2 teaspoon, ground nutmeg; 1/2 teaspoon, ground black pepper; 1 tablespoon, vanilla extract; 4 teaspoons, lemon juice (from 1 lemon); , granulated sugar; 4 , large egg yolks; 1 1/2 cups, half-and-half

61 comments

Appears in Cook's Illustrated November/December 2005

More dessert than side dish, the typical recipe swamps this casserole in sugar, fat, and spices. We wanted to clear the way for the sweet potatoes.

SERVES10 to 12

TIME2¾ to 3 hours

WHY THIS RECIPE WORKS

With our sweet potato casserole recipe, we wanted to get away from the fat, sugar, and spice of the traditional holiday dish and bring the sweet potatoes to the forefront. Rejecting a number of topping options for our sweet potato casserole...

This is a members' feature.