Based on recipe from This Gal Cooks
Prep time: 20 minutes
Cook time: 40 minutes
For the casserole:
- 4 medium sweet potatoes
- ¼ cup of butter, softened
- ¼ cup of brown sugar
- ½ tsp ground cinnamon
For the topping:
- ¼ cup butter, softened
- 2 Tbsp brown sugar
- 1 ½ (or 1) cup of ground pecans, finely chopped
- pinch of cinnamon
- Preheat oven to 350°.
- Cook the sweet potatoes until they are soft to the touch. Microwave 2 at a time for approximately 4 minutes. If they are not soft to the touch, microwave in additional one-minute increments.
While you wait for the potatoes to cool a bit, make the topping.
- Add ¼ cup of butter to a small bowl. If butter hasn’t been softened, add it to a small pan on low heat until the butter is melted.
- Stir in 2 Tbsp of brown sugar and a pinch of cinnamon.
- Grind the pecans in a food processor. Then add the pecans to the butter/sugar/cinnamon mixture.
Now the sweet potatoes should be cool enough to touch.
- Remove the sweet potatoes from their skins. Slit an opening lengthwise down the potato. Use a spoon to scoop out the flesh into a medium-sized mixing bowl. The bowl should large enough to accommodate mixing the potatoes with other ingredients.
- Mash the potatoes with a fork.
- Add ¼ cup of softened butter, ¼ cup brown sugar, and ½ tsp ground cinnamon to the mashed potatoes. Mix well, folding into the mashed potatoes.
- Spoon mixture into a small casserole bowl.
- Add the topping evenly to the potato mixture.
- Bake in 350° oven for 30-40 minutes, or until the pecan topping is golden.
This dish is deadly addictive. The baking turns the mashed potatoes almost into a purée. The topping is a crunchy contrast to the potatoes. I found the amount of pecans needed to be a bit excessive. Next time I am going to see if one cup of pecans is sufficient.