Sweet Potato Casserole

Ingredients and Weight:

• 4 pounds of sweet potatoes, peeled and cut into chunks
• 1 cup of unsalted butter, softened
• 1 cup of brown sugar
• 1/2 cup of granulated sugar
• 2 large eggs
• 1 cup of heavy cream
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1/4 teaspoon of salt
• 1 cup of chopped pecans (optional)

Preparation Time:

30 minutes

Cooking Time:

90 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large pot, boil the sweet potatoes until tender, about 15-20 minutes. Drain and mash the potatoes until smooth.
3. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the heavy cream, cinnamon, nutmeg, salt, and pecans (if using).
5. Add the mashed sweet potatoes to the bowl and mix until well combined.
6. Pour the mixture into a greased 9x13 inch baking dish.
7. Bake for 60-70 minutes, or until the casserole is heated through and the top is golden brown.

Nutritional Information:

• Calories: 350 per serving
• Fat: 18 grams per serving
• Carbohydrates: 45 grams per serving
• Protein: 5 grams per serving

Dish Characteristics:

• Rich and creamy texture
• Sweet and savory flavors
• Golden brown crust

User Comments:

• "This casserole is absolutely delicious! The flavors are perfect and the texture is so smooth."
• "I've tried many sweet potato casseroles, but this one is by far the best. It's the perfect balance of sweet and savory."
• "This dish is a crowd-pleaser! It's elegant enough for a special occasion, but easy enough to make for a weeknight dinner."

Special Precautions and Tips:

• To save time, you can use canned sweet potatoes instead of baking them yourself.
• If you don't have heavy cream, you can use whole milk instead.
• To make the casserole ahead of time, prepare it up to the baking step and refrigerate it overnight. Bake it the next day before serving.