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Thanksgiving: Candied Sweet Potato Casserole

Source of Recipe

"The Complete Autumn and Winter Cookbook" by America's Test Kitchen


Recipe Introduction

"Sweet potato casserole is a must-have side on many Thanksgiving tables; a candied topping makes ours a real treat without turning the corner into cloying territory. We steamed the sweet potatoes on the stovetop with butter and brown sugar and kept the other flavors simple—just salt and pepper. For the candied topping, we used whole pecans instead of chopped; this gave the casserole a better texture and a striking rustic appearance. Tossing the nuts with beaten egg white, brown sugar, and a little cayenne and cumin ensured a balanced pecan topping with an inviting sheen and some welcome contrasting heat. For a more intense molasses flavor, use dark brown sugar in place of light."

List of Ingredients

Sweet Potatoes:
â—¦ 8 tablespoons unsalted butter, cut into 1-inch pieces
â—¦ 5 pounds sweet potatoes (about 8 medium), peeled and cut into 1-inch pieces
â—¦ 1 cup packed light brown sugar
â—¦ ½ cup water
â—¦ 1 ½ teaspoons table salt
â—¦ ½ teaspoon pepper

Pecan Topping:
â—¦ 2 cups pecans
â—¦ ½ cup packed light brown sugar
â—¦ 1 egg white, lightly beaten
â—¦ â…› teaspoon table salt
â—¦ Pinch cayenne pepper
â—¦ Pinch ground cumin


Recipe

For the sweet potatoes:
Melt butter in Dutch oven over medium-high heat. Add sweet potatoes, sugar, water, salt, and black pepper; bring to simmer. Reduce heat to medium-low, cover, and cook, stirring often, until sweet potatoes are tender (paring knife can be slipped into and out of center with very little resistance), 45 minutes to 1 hour.

When sweet potatoes are tender, remove lid and bring sauce to rapid simmer over medium-high heat. Continue to simmer until sauce has reduced to glaze, 7 to 10 minutes.

For the pecan topping:
Meanwhile, mix all ingredients for topping together in medium bowl; set aside.

Adjust oven rack to middle position and heat oven to 450 degrees. Pour sweet potato mixture into 13 by 9-inch baking dish (or shallow casserole dish of similar size). Spread topping over potatoes. Bake until pecans are toasted and crisp, 10 to 15 minutes.
Serve immediately.

Serves 10 to 12