Pecan-Crusted Sweet Potato Casserole
Source of Recipe
From "The Old Farmer's Almanac Comfort Food" by Ken Haedrich
Recipe Introduction
"Anyone who likes to have dessert first will love this dish."
List of Ingredients
Filling:
◦ 4 large sweet potatoes, scrubbed
◦ 4 tablespoons ( stick) unsalted butter, in pieces, softened
◦ cup sugar
◦ ⅓ cup light cream or milk
◦ 2 large eggs, at room temperature
◦ 1 teaspoon pure vanilla extract
◦ teaspoon salt
◦ teaspoon allspice
Topping:
◦ ⅔ cup packed light brown sugar
◦ ⅔ cup pecan halves
◦ cup all-purpose flour
◦ teaspoon cinnamon
◦ teaspoon salt
◦ 4 tablespoons ( stick) unsalted butter, melted
Recipe
Preheat the oven to 350 F. Butter a 2-quart casserole. Line a baking sheet with aluminum foil.
Pierce each sweet potato several times with a paring knife or fork and place on the baking sheet. Bake for 60 to 70 minutes, or until soft and tender when pierced with a paring knife. Transfer the baking sheet to a cooling rack. Cut a slit in the potatoes lengthwise and cool for 15 to 20 minutes.
Scoop the sweet potato flesh into a large bowl and mash it with a potato masher or fork. Add the butter, sugar, and cream and, using an electric mixer on medium-high speed, beat to blend. Add the eggs, one at a time, and beat to combine. Add the vanilla, salt, and allspice and beat until evenly mixed.
Spread the mixture in the casserole.
For topping:
Combine the brown sugar, pecans, flour, cinnamon, and salt in a food processor. Pulse briefly until the pecans are chopped.
Add the butter and pulse until the nuts are finely chopped.
Spread the topping evenly over the sweet potato mixture. Bake for 45 minutes, or until the ingredients are puffed slightly and the topping is rich light brown. Transfer to a cooling rack for 15 to 20 minutes before serving.
Makes 8 or more servings
❧ Variation for topping:
Combine all the ingredients, except the pecans, in a food processor and pulse briefly. Spread the topping and pecans over the sweet potato mixture. Bake for 45 minutes.
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