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Ingredients:
For the Sweet Potatoes:
- 4 lbs sweet potatoes, peeled and cut into chunks
- 1/4 cup unsalted butter, melted
- 1/3 cup heavy cream
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt to taste
For the Pecan Crumble:
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1/4 tsp ground cinnamon
Instructions:
- Preheat your oven to 375°F (190°C).
- Boil sweet potatoes in a large pot of salted water until tender, about 15 minutes. Drain and let cool slightly.
- Mash sweet potatoes with melted butter, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, and salt.
- Spread the sweet potato mixture into a greased baking dish.
- In a bowl, mix together pecans, flour, brown sugar, melted butter, and cinnamon for the crumble. Sprinkle this mixture over the sweet potatoes.
- Bake for 25-30 minutes, until the topping is golden brown.
This casserole combines the natural sweetness of the potatoes with a rich, crunchy pecan topping, offering a luxurious twist on the traditional dish.