Sweet Potato Casserole With Pecans
Ingredients
- 2 1/2 pounds sweet potatoes
- 1/2 cup milk
- 1/3 cup maple syrup
- 1 large egg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 1medium orange
- 3/4 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/2 cup dark brown sugar
- 4 tablespoons unsalted butter
- 1/2 teaspoon ground cinnamon
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Instructions
- Butter a 2-quart baking dish and set aside.
- Peel the sweet potatoes and cut them into 2-inch chunks. Place the chunks in a large pot and fill with enough water to cover the potatoes.,Bring everything to a boil, then reduce to a simmer and cook for 15 minutes, or until the sweet potato chunks can be easily pierced with a fork. Drain the sweet potatoes and let them cool for 5 minutes.
- Working in batches, transfer sweet potatoes to a food processor and blend to make a smooth puree.,Makes about 4 cups of puree. (At this point, the puree can be refrigerated for several days until you're ready to make the casserole.)
- Add the sweet potato puree into a large bowl. Mix in the milk, maple syrup, egg, cinnamon, ginger, nutmeg, salt, and orange zest.,Pour the sweet potato puree into the prepared baking dish and spread to an even layer.
- In a separate bowl, mix the pecans, flour, brown sugar, butter, and cinnamon together for the crumble topping. It should form large floury clumps. Sprinkle crumble over the sweet potatoes.
- Bake for 30 to 35 minutes, until the topping is a nice golden brown.,Let the casserole cool for 10 minutes before serving.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original
