ladydukes

Someone posted that they are looking for a recipe for sweet potatoes.

Simple Sweet Potato Casserole with a Crunchy Pecan Crumble
Yield: serves 8 Prep Time: 40 minutes Total Time: 1 hour, 15 minutes
Vanilla buttery sweet potato mash underneath a crunchy, cinnamon, and brown sugar pecan crumble. This side dish is full of flavor and texture, while coming together quick and seamlessly!
Ingredients:

• 2 pounds sweet potatoes, peeled (about 3 large)
• 1/3 cup (72g) unsalted butter, melted
• 1/2 cup (100g) packed light or dark brown sugar (I prefer dark)
• 2 large eggs, beaten
• 1/2 cup (120ml) heavy cream or whole milk
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

Topping

• 1/3 cup (42g) all-purpose flour
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 teaspoon ground cinnamon
• 1/3 cup (72g) unsalted butter, melted
• 2 cups (250g) shelled pecans
• optional: fresh rosemary and sea salt for garnish

Directions:

1. Place the sweet potatoes in a large pot or dutch oven and cover them completely with water. Bring water to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are tender. Drain the water and allow the sweet potatoes to cool for 15 minutes.
2. Preheat oven to 350°F (177°C). Grease a 9x13 baking pan (or a similar size casserole dish, or a 12-inch deep oven-safe skillet). Set aside.
3. Place the potatoes in a large mixing bowl. Using a handheld or stand mixer, beat the potatoes until relatively smooth-- I like to leave some chunks for texture. For your reference, you will have about 4 cups of mashed sweet potatoes. Add the butter, brown sugar, beaten, eggs, cream, vanilla, and salt. Spoon/pour the mixture into prepared pan.
4. For the topping: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Using a rubber spatula, fold in the melted butter and pecans until the mixture is totally combined. Spoon evenly over potatoes.
5. Bake for 30-40 minutes or until golden brown on top. Allow to cool for 5 minutes, then top with a little fresh rosemary and a sprinkle of sea salt. Serve warm.
6. Make ahead tip: This is a great make ahead recipe! Here's how to get started 1-2 days before-- prepare potatoes through step 3, then prepare the topping. Cover each separately and refrigerate for up to 2 days. Then, assemble and bake. Assembled, unbaked casserole can be frozen up to 2 months. Thaw overnight in the refrigerator, bring to room temperature, and continue with step 5. Baked casserole can be frozen up to 2 months. Thaw overnight in the refrigerator, bring to room temperature, and bake at 350°F (177°C) until warmed through.

jeanne49

Sounds yummy - definitely one to try. Thanks for sharing

Annaquilts

I always like pictures and found a similar recipe. Here are some pictures, link, to give an idea of presentation. It all looks and sounds very tasty.

http://sallysbakingaddiction.com/201...pecan-crumble/

AZ Jane

Love that but would definitely chop the pecans in consideration of older guests. Some in the family are having dental issues.

Happy Linda

That looks so good. LOVE sweet potatoes.

rjwilder

Reminds me of sweet potato pie but not as sweet.

Mariposa

Yum! Looks like a great recipe!

daisydebby

I'm going to try this out....sounds yummy

granny64

I make this dish every Thanksgiving and Christmas. My family loves it. I do not put the garnish of salt and rosemary. It's absolutely delicious and very rich tasting.

BCM

Sounds delicious! Thanks for sharing in time for the holidays.