Sweet potato pecan bake

First off, this is a sweet dish. I chose to make it a dessert. But, you may keep it as a side and reduce the sweetness a bit. Either which way, it is a really yummy dish. Given that, I have had a lot of trouble giving this dish a good name. The original recipe was called ‘sweet potato casserole’. Now, I didn’t like the sound of casserole coss it sounded savory to me.

This dish is somewhere between a crisp and a cobbler, coss the top is a pastry dough studded with pecans that when baked, it sugar and butter combine with the pecans and the flour and create a creme bruleeish effect on the top. So, without further debate on what to call the dish, I figured I could tell you how to make the dish, for a rose by any other name would only smell sweet. (huh! been wanting to quote that for a long time..and did it. yay..)

3 medium sweet potatoes, peeled and cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract

For topping:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
2 tablespoons butter, cut into cubes and frozen
1/2 cup roughly chopped pecans(I added more..coss I love pecans)

Preheat oven to 350 degrees F. Cook the sweet potatoes until tender. I pressure cooked them. Let cool and mash. Mix the mashed sweets with the sugar, eggs, salt, butter, milk and vanilla. The mixture should be smooth. Also, wait until the potatoes cool, or the eggs will scramble. Transfer to a baking dish.

In a food processor, place all the topping ingredients and pulse until the mixture is crumbly. Remove and stir in the pecans. Please, don’t pulse the pecans…It just ruins the crunch factor. Sprinkle the mixture over the sweet potato mixture. Bake in the preheated oven 30 minutes, or until the topping is ligh tly brown.

Scoop and serve..yes, this is not a pie, and so it doesn’t slice. And so it looks kind of ‘not so beautiful’ on the plate but it makes up for it in taste. ūüôā

Verdict: Imagine this…a spoon cuts through the hard sugary nutty topping into sweet creamy custardy mashed sweet potatoes…the contrast and the mouth feel is just divine. This is the best dish I made this thanksgiving…..there were no leftovers. ūüôā

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