Alfredo Garcia

Sweet Potato Casserole

Peel the sweet potatoes and cut into smaller chunks. Add to a large pot with water and boil until fork tender, 12-15 minutes. Drain and add back to the pot.

In a small skillet, add the stick of butter on medium heat, melt the butter and stir continuously until it starts to brown, you can easily tell when the butter is starting to brown because it will start smelling very nutty and delicious, this process should take anywhere from 6-10 minutes.

Start mashing the potatoes then add in the heavy cream and 1/2 cup of the brown sugar.

Add in the brown butter, salt and the cinnamon, mix to fully combine.

In a small bowl, mix together the chopped pecans, the remaining pecans and the maple syrup.

Add the mashed sweet potatoes to a baking dish, top it off with the pecan mixture and bake at 350 degrees for 15-20 minutes.