Tuesday, December 27, 2011

Sweet Potato Casserole with Pecan Crunch

Sweet Potatoes

2 pounds sweet potatoes, scrubbed
1 cup sugar (or 1/2 cup sugar and 1/2 cup light brown sugar)
8 TBS butter, melted
1/3 cup milk
2 large eggs, beaten
1 tsp. vanilla
1/2 tsp. cinnamon

Pecan Crunch Topping

3/4 cup finely chopped pecans
3/4 cup light brown sugar
1/4 cup flour
3 TBS butter, melted

Peel and quarter the sweet potatoes.  Place them in a saucepan, add cold water to cover and a pinch of salt.  Bring to a boil over medium-high heat, then reduce the heat, cover the pan, and let simmer until the potatoes are tender, 20-25 minutes.  Drain the potatoes, then mash them with a potato masher.

Preheat oven to 350.  Spray a 9x13 baking dish with vegetable spray.

Place the mashed sweet potatoes, sugar, 8 tablespoons of melted butter, milk, eggs, vanilla and cinnamon in a large mixing bowl.  Beat with an electric mixer on medium-low speed until just combined, about 2 minutes.  Spoon the sweet potato mixture into the prepared baking dish and smooth the top with a spoon or spatula.

Make the pecan crunch topping:  Place the pecans, brown sugar, flour and 3 tablespoons of melted butter in a small bowl and stir with a fork to combine.  Scatter the pecan mixture evenly over the top of the sweet potatoes.

Bake the sweet potatoes until the pecan topping begins to brown and the potatoes are bubbly, 25-30 minutes.

Serves 8

Source:  What Can I Bring?  Cookbook - Anne Byrn


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