Description
Indulge in the comforting flavors of the Sweet Potato Delight with Pecan Crunch Topping, a superb casserole that marries the creamy softness of sweet potatoes with a crispy pecan crust. This recipe is perfect for festive seasons and makes an excellent side dish or dessert for any gathering. Whether it’s a holiday feast or a cozy family dinner, this dish promises to be a star on your dining table.
Ingredients
- 4 lbs sweet potatoes, approximately 6 cups when mashed
- 3 large eggs
- 1/2 cup granulated sugar
- 6 Tbsp unsalted butter, melted and slightly cooled
- 1/2 Tbsp vanilla extract
- 1 cup dried cranberries (craisins)
- 2/3 cup packed brown sugar
- 1/3 cup all-purpose flour (or gluten-free flour substitute)
- 3 Tbsp cold, diced unsalted butter
- 1 cup coarsely chopped pecans
Step-by-step Directions
1. Cook Sweet Potatoes
Begin by peeling and chopping the sweet potatoes into 1-inch chunks. Place them in a large pot, covering them with water. Bring to a medium/low boil and cook uncovered until they can be easily pierced with a fork, about 10-15 minutes. Drain and mash the potatoes; using an electric mixer will enhance creaminess.
2. Make Sweet Potato Filling
Preheat your oven to 350˚F (177˚C). In a large bowl, whisk together the eggs, granulated sugar, melted butter, and vanilla extract. Incorporate this mixture into the mashed sweet potatoes. Fold in the craisins next and spread the mixture evenly in a 9×13 inch casserole dish.
3. Make Pecan Crunch Topping
In a smaller bowl, mix brown sugar with flour. Add the cold diced butter, rubbing it into the flour mixture with your hands until it resembles pea-sized crumbs. Stir in the chopped pecans.
4. Assemble and Bake
Sprinkle the pecan topping over the sweet potato mixture. Bake in the preheated oven, uncovered, for 35-40 minutes. The dish should be hot throughout, and the edges should start to puff slightly.
Servings & Preparation Time
This recipe yields 8 servings and requires approximately 1 hour of preparation and cooking time.
Tips for Storage & Reheating
- Storage: Store leftover casserole in the refrigerator, covered, for up to 5 days. Make sure it cools completely before covering to avoid condensation.
- Freezing: This dish can be frozen for up to 3 months. Wrap it well in freezer-safe materials to maintain its taste and texture.
- Reheating: Reheat in the microwave or oven. If using an oven, cover with aluminum foil and heat at 350˚F until warmed through, about 20 minutes.
Conclusion
The Sweet Potato Delight with Pecan Crunch Topping is not just a feast for the taste buds but also a visually appealing addition to your meal. Its rich, creamy interior complemented by a crunchy, nutty topping provides a beautiful contrast of textures that are sure to impress. This recipe proves to be a handy and decadent choice for any chef looking for a reliable and delicious variant of the classic sweet potato casserole.
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Sweet Potato Delight with Pecan Crunch Topping
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
Indulge in the comforting flavors of the Sweet Potato Delight with Pecan Crunch Topping, a superb casserole that marries the creamy softness of sweet potatoes with a crispy pecan crust. This recipe is perfect for festive seasons and makes an excellent side dish or dessert for any gathering. Whether it’s a holiday feast or a cozy family dinner, this dish promises to be a star on your dining table.
Ingredients
- 4 lbs sweet potatoes, approximately 6 cups when mashed
- 3 large eggs
- 1/2 cup granulated sugar
- 6 Tbsp unsalted butter, melted and slightly cooled
- 1/2 Tbsp vanilla extract
- 1 cup dried cranberries (craisins)
- 2/3 cup packed brown sugar
- 1/3 cup all-purpose flour (or gluten-free flour substitute)
- 3 Tbsp cold, diced unsalted butter
- 1 cup coarsely chopped pecans
Instructions
- Cook Sweet Potatoes: Begin by peeling and chopping the sweet potatoes into 1-inch chunks. Place them in a large pot, covering them with water. Bring to a medium/low boil and cook uncovered until they can be easily pierced with a fork, about 10-15 minutes. Drain and mash the potatoes; using an electric mixer will enhance creaminess.
- Make Sweet Potato Filling: Preheat your oven to 350˚F (177˚C). In a large bowl, whisk together the eggs, granulated sugar, melted butter, and vanilla extract. Incorporate this mixture into the mashed sweet potatoes. Fold in the craisins next and spread the mixture evenly in a 9×13 inch casserole dish.
- Make Pecan Crunch Topping: In a smaller bowl, mix brown sugar with flour. Add the cold diced butter, rubbing it into the flour mixture with your hands until it resembles pea-sized crumbs. Stir in the chopped pecans.
- Assemble and Bake: Sprinkle the pecan topping over the sweet potato mixture. Bake in the preheated oven, uncovered, for 35-40 minutes. The dish should be hot throughout, and the edges should start to puff slightly.
- Prep Time: 1 hour