Cannabis Sweet Potato Casserole

Ingredients

• 1200 g 42.3 oz Sweet potatoes (about 4 large, peeled and cubed)
• 50 g 1.8 oz Cannabutter
• 30 g 1.1 oz Regular unsalted butter
• 120 ml 8.1 tbsp Heavy cream
• 100 g 3.5 oz Brown sugar (packed)
• 2 2 Large eggs
• 5 ml 0.3 tbsp Pure vanilla extract
• 5 g 0.2 oz Ground cinnamon
• 1 pinch 1 pinch Nutmeg
• 3 g 0.1 oz Salt
• 100 g 3.5 oz Brown sugar (for topping)
• 40 g 1.4 oz All-purpose flour (for topping)
• 80 g 2.8 oz Chopped pecans
• 40 g 1.4 oz Cold regular butter (for topping)

Instructions

1. 1
   Preheat oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish.
2. 2
   Boil cubed sweet potatoes in salted water 15–18 minutes until fork-tender. Drain and let steam dry 3 minutes.
3. 3
   Mash hot sweet potatoes until smooth. Add cannabutter and regular butter — the heat will melt both. Stir in cream, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until silky. Spread evenly into the baking dish.
4. 4
   Make pecan topping: combine brown sugar, flour and pecans. Cut in cold butter until the mixture resembles coarse crumbs. Distribute evenly over the filling.
5. 5
   Bake uncovered 30–35 minutes until topping is golden and filling is set around the edges.
6. 6
   Rest 10 minutes before serving. Label clearly as infused.

Pro Tips

• Each serving contains roughly 6g cannabutter — start with one serving.
• Keep all cannabis in the base filling, not the topping, for predictable dosing.
• This freezes well (base only): thaw overnight, add topping fresh, bake as directed.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

Goes Well With