Sweet Potato Casserole With Butter Pecan Crumble Topping Recipes

ROASTED SWEET POTATO CASSEROLE WITH PECAN CRUMBLE

Roasted Sweet Potato Casserole with Pecan Crumble image

This roasted sweet potato casserole gets the special treatment with a spiced pecan crumble topping.

Provided by Andrew J

Categories Side Dish Vegetables Sweet Potatoes

Time 1h55m

Yield 8

Number Of Ingredients 14

Ingredients

3 medium sweet potatoes, peeled and cubed
2 tablespoons extra-virgin olive oil
⅓ cup packed dark brown sugar
⅓ cup all-purpose flour
10 tablespoons unsalted butter, softened, divided
½ cup chopped pecans
⅓ cup packed brown sugar
2 large eggs, beaten
½ cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Combine sweet potatoes and oil in a bowl and toss to coat. Lay on a shallow baking sheet.
Roast until slightly charred, about 45 minutes, turning regularly to prevent burning on the bottom.
While potatoes are roasting, combine 1/3 cup brown sugar and flour in a medium-sized bowl. Add 3 tablespoons butter and cut into the dry ingredients. Stir in pecans until evenly mixed. Set crumble mixture aside.
Combine 1/3 cup brown sugar, remaining 7 tablespoons butter, eggs, evaporated milk, vanilla extract, cinnamon, salt, cloves, and nutmeg in a large mixing bowl. Set aside until potatoes are done roasting.
Remove potatoes from oven and reduce heat to 325 degrees F (165 degrees C). Transfer sweet potatoes to the brown sugar mixture in the large mixing bowl. Toss until well combined.
Spoon sweet potato mixture into a 1 1/2-quart casserole dish. Top with crumble mixture, distributing evenly to form a crust.
Bake in the hot oven until lightly browned on top, 30 to 40 minutes. Let rest for 10 minutes before serving.

Nutrition Facts : Calories 408.5 calories, Carbohydrate 42.1 g, Cholesterol 89.2 mg, Fat 25.3 g, Fiber 3.5 g, Protein 5.3 g, SaturatedFat 11.2 g, Sodium 233.8 mg, Sugar 23.4 g

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