Ingredients:
- 4 large sweet potatoes (peeled, mashed)
- 1/2 cup butter
- 1/4 cup brown sugar
- 1/2 cup heavy cream
- 1/2 tsp cinnamon
- 1 cup chopped pecans
- Hawaiian Red Alaea Salt (to taste)
Instructions:
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Prepare the Sweet Potatoes: Peel and cube the sweet potatoes, then boil them in water until tender (about 15-20 minutes). Once cooked, drain the water and mash the sweet potatoes.
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Mix with Butter and Sugar: In a large bowl, combine the mashed sweet potatoes with butter, brown sugar, heavy cream, and cinnamon. Stir until the mixture is smooth and well combined.
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Assemble the Casserole: Spread the sweet potato mixture into a greased baking dish. Top with chopped pecans and a generous sprinkle of Hawaiian Red Alaea Salt. The Red Alaea Salt will bring out the depth of flavor in the sweet potatoes while complementing the sweetness of the brown sugar and the earthy pecans.
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Bake: Place the casserole in a preheated 350°F oven and bake for 30 minutes, or until the top is golden-brown and bubbly.
Why Hawaiian Red Alaea Salt?
Hawaiian Red Alaea Salt has a unique earthy flavor, enriched with iron oxide that gives it its distinctive red color. This salt adds depth and complexity to the sweet potatoes, balancing the richness of the butter and the sweetness of the brown sugar. A pinch of Red Alaea Salt also enhances the nutty flavor of the pecan topping, making each bite a harmonious blend of sweet, savory, and earthy flavors.
Ready to take your dishes to the next level? Add Hawaiian Red Alaea Salt to your pantry today and experience how this vibrant, mineral-rich salt can transform the flavors of your favorite recipes!
Serving Suggestion:
Serve this Buttery Sweet Potato Casserole with Pecan Topping in a rustic baking dish with the golden-brown, caramelized topping bubbling on top. For an added touch, garnish with a light sprinkle of Hawaiian Red Alaea Salt just before serving, creating a beautiful contrast against the warm, sweet potatoes beneath.
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