Shop Indie

Tuesday, November 8, 2011

Sweet Potato Casserole with Pecan Topping

4 cups sweet potato, cubed

  • 1/2 cup maple syrup

  • 2 eggs, beaten

  • 1/2 teaspoon salt

  • 1 stick of butter (room temperature)

  • 1/2 cup cream or half and half

  • 1/2 teaspoon vanilla extract

  •  1/2 cup packed brown sugar

  • 1 tbsp Pumpkin Pie Spice

  •  1/4 cup orange juice

  •  PECAN TOPPING                   

  • 1/2 cup packed brown sugar

  • 1/3 cup all-purpose flour

  • 3 tablespoons butter, softened

  • 1 cup chopped pecans

  • Directions

    1. Preheat oven to 325 degrees . Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. (note:  you can certainly use canned sweet potatoes for this recipe as well)               
    2. In a large bowl, mix together the sweet potatoes, maple syrup, eggs, salt, pumpkin pie spice, butter, cream, orange juice, brown sugar and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
    3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
    4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

    No comments:

    Post a Comment