SWEET POTATO CASSEROLE WITH PECAN CRUMBLE

Happy Holidays!

Christmas dinner planning is upon us so I thought I’d share another festive holiday recipe with you.  It’s called Sweet Potato Casserole with Pecan Crumble and it’s really good, especially with turkey!  I make it with my Thanksgiving dinner but I imagine many of you also prepare turkey for Christmas.  If so, this is a great accompaniment. It’s a dressed up version of the classic sweet potato casserole, but this one’s topped with a crunchy pecan oatmeal topping and a scattering of marshmallows. Delicious!

I adapted this recipe from one first published in Saveur Magazine. To make it you’ll need 3 pounds of sweet potatoes. Peel and cut them into small, uniformly sized cubes, then place in boiling water and simmer until soft.

Drain the sweet potatoes and transfer into a medium sized mixing bowl.

Then add the following ingredients to the cooked sweet potatoes:

• 1/3 cup packed brown sugar
• 1/2 cup of butter
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon kosher salt

Using a handheld mixer, beat until creamy smooth.

Transfer into a baking dish, smooth top and set aside.

Into a medium sized mixing bowl add:

• 1/2 cup all purpose flour
• 1/2 cup rolled oats
• 1/2 cup packed brown sugar
• 1/2 cup finely chopped pecans
• 1/2 teaspoon kosher salt
• 5 tablespoons chilled butter, cubed

Using your fingers, mix the butter into the flour and oat mixture until large crumbles form.

Spread the crumble mixture evenly over the surface of the sweet potatoes.

Then sprinkle on about a half cup of miniature marshmallows.  Don’t use too many because this casserole is already quite sweet. Bake for about 30 minutes until the pecan crumble is golden brown.

Serve hot to your very happy dinner guests.

So there you have it:  SWEET POTATO CASSEROLE WITH PECAN CRUMBLE

SWEET POTATO CASSEROLE WITH PECAN CRUMBLE

 

Print

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Adapted from a recipe published in Saveur Magazine, this is a dressed up version of the classic Thanksgiving sweet potato casserole, topped with a crunchy pecan oatmeal topping. Delicious!

Author: Celia Becker @ AfterOrangeCounty.com

Recipe type: Side Dish

Serves: 12

Ingredients

• For The Sweet Potatoes
• 3 Lbs Sweet Potatoes.
• ⅓ Cup Packed Brown Sugar
• ½ Cup Butter
• ¼ Cup Heavy Cream
• 1 Teaspoon Vanilla Extract
• 1 Teaspoon Ground Cinnamon
• ½ Teaspoon Nutmeg
• ½ Teaspoon Kosher Salt
• For The Crumble
• ½ Cup All Purpose Flour
• ½ Cup Rolled Oats (not the quick cooking type)
• ½ Cup Packed Brown Sugar
• ½ Cup Finely Chopped Pecans
• ½ Teaspoon Kosher Salt
• 5 Tablespoons Chilled Butter, cubed
• ½ Cup Miniature Marshmallows

Instructions

1. Peel and cut sweet potatoes into small, uniformly sized cubes.
2. Place sweet potatoes in boiling water and simmer until soft.
3. Drain sweet potatoes and transfer to a medium sized mixing bowl.
4. Add the brown sugar, butter, heavy cream, vanilla, cinnamon, nutmeg and salt to the cooked sweet potatoes.
5. Using a handheld mixer beat until creamy smooth.
6. Transfer into a prepared baking dish, smooth top and set aside.
7. The crumble:
8. Into a medium sized mixing bowl add the flour, rolled oats, brown sugar, pecans, salt and butter.
9. Using your fingers, mix the butter into the flour and oat mixture until large crumbles form.
10. Spread the crumbles evenly over the surface of the sweet potatoes.
11. Sprinkle on miniature marshmallows.
12. Bake for about 30 minutes until the pecan crumble is golden brown.

Notes

This recipe can be made up to 2 days ahead and stored in the refrigerator until ready to bake. Store the crumble topping and marshmallows separately and add them just before baking.

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