Sweet Potato Casserole with Pecan Crumble Topping

Ingredients

Casserole:
1 1/2 to 2 pounds sweet potatoes, peeled and cubed
1/3 cup sugar
1/2 cup evaporated milk
1 egg, beaten
Zest of 1 orange
3 tablespoons butter
1/2 teaspoon vanilla
1/4 cup fresh orange juice
Topping:
1/2 cup brown sugar
1/3 cup flour
2 tablespoons butter
1/2 cup pecan pieces
Pecan halves for garnish (optional)

Preparation

1
Preheat oven to 350°F. In a a large pot, add sweet potatoes and fill with water until the potatoes are just covered. Bring to a boil, turn heat down and gently boil until potatoes are fork tender, about 15 minutes. In a large bowl add: beaten egg, sugar, evaporated milk, orange zest, 3 tablespoons of butter and vanilla.
2
Add cooked and drained sweet potatoes to the large bowl and break up the sweet potatoes with a wooden spoon or a mixer on low speed. Add the orange juice and mix until combined and potatoes are smooth. Put sweet potato mixture into a greased 9 x 5 loaf pan.
3
For the crumb topping, mix brown sugar and flour, cut in the 2 tablespoons of butter then stir in the pecan pieces. cover the sweet potato casserole completely with the crumb topping. Decorate with pecan halves if desired. Bake for 25 minutes.
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About

This sweet potato recipe leans toward the sweeter side which is a wonderful compliment to all the savory dishes put out on Thanksgiving, but it’s not cloyingly sweet. Orange zest and juice provide a fresh acidic contrast and helps cuts the sweetness down. Pecans in the crumble crust, give a nice nutty flavor and texture.

Other Names:

Sweet Potatoes with a Pecan Crumble Topping

Yield:

8 to 10 servings

Added:

Thursday, November 17, 2011 - 11:06am

Creator:

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