Roasted Sweet Potato Casserole with Pecan Crumble recipe
All Recipes Side Dish Vegetables Sweet Potatoes
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
Nutrition Info
- 408.5 caloriescarbohydrate: 42.1 gcholesterol: 89.2 mgfat: 25.3 gfiber: 3.5 gprotein: 5.3 gsaturatedFat: 11.2 gservingSize: -sodium: 233.8 mgsugar: 23.4 gtransFat: : -unsaturatedFat: : -
Directions Roasted Sweet Potato Casserole with Pecan Crumble
Directions
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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.