Diary of a Foodie

Wednesday, October 1, 2014

Pecan Sweet Potato Casserole

I love to make different sides to change up basic meals. When Fall hits, everything changes with it, food especially. This is a side I only make in the fall and winter. it's sweet, crunchy, smooth, slighty spicy, and delicious. Maybe try it for Thanksgiving!

Pecan Sweet Potato Casserole

3 or 4 large sweet potatoes
1 egg
1/2 c brown sugar
1/4 c butter, melted
2 tsp Kosher salt
1 tsp ground black pepper
1 tsp ground cayenne
1/2 c flour
1/2 c pecans, minced
1/2 c brown sugar
1/4 c butter, softened
1/2 tsp Kosher salt

Wash sweet potatoes and place in a 350 degree F oven and bake for 25-35 minutes, or until fork tender. Remove from oven and carefully slit the potato down the center with a knife. Allow the potatoes to cool before handling. Once potatoes are cooled, use a spoon to scoop out all of the flesh into a bowl. Using a fork, mash the potatoes until smooth. Add the egg, brown sugar, melted butter, salt, pepper and cayenne. Mix until egg is incorporated and the sweet potatoes are smooth. Place the mixture into a 9X9 inch pan. In a seperate bowl, mix the topping of flour, minced pecans, brown sugar, softened butter and salt, until forms into pea-sized balls. Sprinkle the pecan topping onto the sweet potato mixture. Bake at 350 fo 25 minutes. Serve hot.

No comments:

Post a Comment