Alfredo Garcia

Sweet Potato Casserole

Peel and cut the sweet potatoes into smaller pieces so they cook faster. Boil the potatoes until fork tender, 12-15 minutes. Drain the sweet potatoes and add them back to the same pot. 

While the potatoes are cooking, add the butter to a small skillet on medium heat, cook the butter until it turns into browned butter, stirring constantly, it'll start smelling very nutty and delicious, should take 5-8 minutes. 

Add the heavy cream and 1/2 cup of the brown sugar to the sweet potatoes and start mashing them. 

Stir in the browned butter and the salt, mix to fully combine. 

In a smaller bowl, mix together the remaining brown sugar, pecans and maple syrup. 

To assemble the sweet potato casserole, add the mashed sweet potatoes to a baking dish, then top it off with the pecan mixture. 