Sweet potato casserole with pecan crumble
Silky spiced sweet potatoes under a crisp brown sugar and pecan crumble. Marshmallows on half if your family insists.
A photo like itSilky spiced sweet potatoes under a crisp brown sugar and pecan crumble. Marshmallows on half if your family insists.
A photo like itRoast and mash the sweet potatoes up to 2 days ahead. Assemble Wednesday, keep the topping separate, bake Thursday.
Add it to your plan and Chef puts these on the right days, and fits it into your oven on Thursday.
Heat the oven to 400°F. Prick the sweet potatoes, set them on a foil-lined sheet pan and roast 50 to 60 minutes, until very soft and leaking syrup. Cool, peel and mash until smooth.
Beat in the melted butter, sugar, eggs, milk, vanilla, cinnamon, nutmeg and salt. Spread in a buttered 9 by 13-inch dish.
Rub the brown sugar, flour and cold butter together with your fingers until it clumps, then mix in the pecans. Scatter it over the top.
Bake at 375°F for 35 minutes, until the edges bubble and the topping is crisp and brown.
Every recipe here is Chef Amazing's own, written for this planner, with real quantities. Scale it with Cooking for, or add it to your plan and Chef scales it to your guest list.
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