sweet potato casserole w/pecans
okay. this dish is hands down the hubby all-time favorite, thanksgiving side dish! the sweet potatoes are sweet, velvety and buttery, which would be great all by itself. but when you throw in that crunchy streusel topping, it puts it threw the roof! the contrast between the two, is unreal and has us dancing in our seats. it is rich and not something we eat very often but when we do... boy, is it delicious and worth every last calorie. 🙂
ingredients:
- 5 sweet potatoes -
- 1/2 cup butter (1 stick) - softened
- 1/2 cup brown sugar -
- salt -
- - topping:
- 1/2 cup butter (1 stick) - softened
- 1/2 cup all purpose flour -
- 3/4 cup brown sugar -
- 1 1/2 cup pecans - chopped
instructions:
- preheat the oven to 400 degrees.
- poke holes in the sweet potatoes all over with a fork, put them on a cookie sheet covered with aluminum foil and roast for 45 minutes or until soft to the touch.
- when the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. add 1 stick of the butter, and the brown sugar. add a pinch of salt and beat vigorously with a wooden spoon or mixer until everything's well combined and the mixture is fluffy. scoop into a baking dish and smooth the top.
- in a another bowl, use a fork to mash together the remaining stick of butter, brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. sprinkle the crumb mixture over the sweet potatoes.
- bake in the preheated 400 degree oven. cook for about 20 minutes, until the crumbs are golden.
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