This velvety smooth sweet potato casserole is decadent and creamy, topped with a crunchy pecan topping. Roasting the sweet potatoes caramelizes them, resulting in a buttery, lightly sweet flavor. It's perfect for Thanksgiving sides or any gathering.
1: Preheat oven at 450 F.
2: Wash, pat dry, and add potatoes to a baking sheet and roast for about an hour until fork tender, flipping once halfway through.
3: Once cool enough to handle, peel and add potatoes to a food processor with butter, brown sugar, heavy whipping cream, salt, cinnamon, and nutmeg, and process until smooth; pour over your 9 inch square baker dish.
4: To make the pecan topping, process pecans with brown sugar, salt, and butter and top off the sweet potatoes; add some whole pecans and sage leaves and bake at 400 F for about 20-25 minutes and enjoy!
