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"Hunger is the best sauce in the world."--Cervantes

Sweet Potato Casserole with Candied Pecan Crust (Reese Witherspoon) Recipe

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This recipe for Sweet Potato Casserole with Candied Pecan Crust (Reese Witherspoon) is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 medium sweet potatoes (about 3½ pounds), peeled
1⁄3 cup Grade B maple syrup
1½ teaspoons salt
1 teaspoon vanilla extract
1 teaspoon cinnamon
1⁄3 cup heavy cream
1 cup mini marshmallows (optional)
1⁄2 cup all-purpose flour
1⁄2 cup packed dark brown sugar
1⁄4 teaspoon kosher salt
Freshly grated nutmeg
4 tablespoons cold butter, cut into small cubes
1⁄2 cup toasted pecan pieces
Directions:
Directions:
1. Preheat the oven to 375°F. Lightly grease an 11-by-7-inch baking dish.
2. Slice the potatoes and place in a Dutch oven. Fill the pan with water to just cover the slices. Bring to a boil over high heat. Reduce heat to low, cover, and simmer until tender, about 15 minutes. Drain and transfer to a large bowl.
3. Add the maple syrup, salt, vanilla extract, cinnamon, and cream to the hot potatoes. Mash with a potato
masher or beat with a hand mixer until smooth. Transfer the puree to the prepared baking dish. Top evenly with mini marshmallows, if desired.
4. To prepare the crust, combine the flour, sugar, salt, and a few gratings of nutmeg in a bowl. Cut the butter cubes into the mixture using two knives or a pastry blender until it resembles coarse meal. Stir in the pecan pieces and sprinkle over the top of the casserole. Cover with foil and bake for 15 minutes. Uncover and continue baking for 20 to 25 minutes, or until the top is caramelized and fragrant.
Number Of Servings:
Number Of Servings:
10-12

 

 

 

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