Simple Sweet Potato Casserole with a Crunchy Pecan Crumble

• Vegetarian

• Produce

  • 2 lbs Sweet potatoes

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1 cup Brown sugar, packed light or dark
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 2 cups Diamond of california pecans

• Dairy

  • 2/3 cup Butter, unsalted
  • 1/2 cup Heavy cream or whole milk

Found on sallysbakingaddiction.com

Description

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 (I prefer dark)
• 1/2 teaspoon ground cinnamon
• 1/3 cup (72g) unsalted butter, melted
• 2 cups (250g) shelled Diamond of California pecans
• optional: fresh rosemary or thyme, and sea salt for garnish

Directions

• 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! Heres 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.