Sweet Potato Crisp with Maple Cream

Makes 12 servings

Everyone’s favorite Thanksgiving casserole gets a sophisticated makeover in this gorgeous sweet potato crisp.  Creamy, buttery sweet potato puree is topped with a crunchy pecan crumble topping, baked until golden, then dotted with maple whipped cream before serving.  It’s so delicious, you might never make the marshmallow topped stuff again!


For the sweet potato puree:

2 29 ounce cans sweet potatoes in light syrup

1/2 stick butter, melted

2 eggs

1/4 cup light brown sugar

1/4 cup heavy cream

1/4 cup orange juice

1/2 teaspoon salt

1 teaspoon imitation maple flavoring

For the crisp topping:

6 tablespoons salted butter, cold

2/3 cup all purpose flour

1/3 cup light brown sugar

1/4 teaspoon salt

1/4 cup pecans, chopped

For the maple cream:

1 cup heavy whipping cream

1/2 cup powdered sugar

1 teaspoon imitation maple flavoring


Heat oven to 350 degrees.  Place twelve four ounce ramekins onto a cookie sheet (or use an 8 X 8 square baking dish to make a single casserole).

In the bowl of a stand mixer, add all ingredients for the sweet potato puree.  Whip ingredients together until smooth.  Spoon sweet potatoes evenly into ramekins or the casserole dish.

To make the crisp topping, dice the cold butter into small pieces and place into a bowl.  Add the flour, brown sugar, and salt.  Use two forks, or your hands, to work the butter into the flour and sugar until pea sized lumps form.  Stir in pecans.

Top the sweet potatoes with the crumble.  Bake for 25 to 30 minutes until heated through, then remove from oven and allow to cool for at least ten minutes.

Meanwhile, to make the maple whipped cream, place the heavy cream, powdered sugar, and maple flavoring into the bowl of a stand mixer.  Whip until stiff peaks form.  Refrigerate until ready to use.

When ready to serve, top sweet potatoes with the maple cream. 

*Tip:  Maple flavoring is found in the grocery store with the vanilla extract.  If you can’t find it, vanilla makes a fine substitute.


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