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
Scale
- 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