Sweet Potato Casserole with Crunchy Pecan Crumble
#1
Sweet Potato Casserole with Crunchy Pecan Crumble
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:
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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
#3
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/
http://sallysbakingaddiction.com/201...pecan-crumble/
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03-07-2012 07:21 PM