Sweet Potato Casserole with Pecan Crumble Topping
By: Rhonda
Published: Thursday, November 17, 2011 - 11:06am

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.

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.