Photo by Karen Hermann
Serves 6–8
Filling
Softened butter, for baking dish
4 large (or 6 medium) sweet potatoes, peeled and cubed
4 tablespoons butter
¾ cup brown sugar
¼ teaspoon cinnamon
½ cup golden raisins
1 teaspoon vanilla extract
1/3 cup heavy cream
2 tablespoons bourbon (optional)
Topping
1 cup brown sugar
1/3 cup flour
4 tablespoons butter, softened
½ cup chopped pecans
Preheat oven to 350 F. Lightly butter an 8-inch-by-8-inch baking dish. In a medium pot, add potatoes and enough water to cover. Bring to a boil over medium-high heat, and cook until soft, about 20 minutes.
While sweet potatoes are cooking, in a small bowl, combine the first three topping ingredients—1 cup brown sugar, flour and softened butter—using a fork or dough blender until crumbly. Add chopped pecans. Stir to combine, and set aside.
When potatoes are finished cooking, drain, and place in the large bowl of a stand mixer. Add butter, ¾ cup brown sugar, cinnamon, raisins and vanilla extract, and beat until thoroughly combined. Add heavy cream and bourbon. Beat until smooth.
Pour sweet potato mixture into prepared baking dish. Top with brown-sugar topping. Bake, uncovered, for 30 minutes or until top is golden brown.
To double this recipe: Double all ingredients, and bake in a 9-inch-by-13-inch baking dish. To make ahead and freeze: Prepare the casserole, but don’t bake it. Cover with plastic wrap and foil, and freeze up to 2 months. When ready to use, thaw in refrigerator overnight, and let it come to room temperature before baking.