My family loves this! I make it every year….
For the topping:
1 cup flour
3/4 cup firmly packed light brown sugar
1 t salt
1 t ground cinnamon
1 stick cold, unsalted butter, cut into cubes
1 cup toasted chopped pecans
For the sweet potatoes:
5 lbs sweet potatoes
1/4 cup milk
2 t vanilla extract
3/4 stick unsalted butter, melted
3 eggs
1/2 cup maple syrup
1/4 cup firmly packed brown sugar
2 t Kosher salt
freshly ground pepper – a few grinds
pinch of freshly ground nutmeg
Preheat the oven to 450 degrees
In a small bowl, stir together the flour, brown sugar, salt and cinnamon. Cut in the butter with a pastry blender or two knives until the flour is completely absorbed into the butter, add the pecans.
Put the sweet potatoes in a large roasting pan with a little water, cover tightly with aluminum foil and roast until tender, a hour to an hour and a half. Transfer to a cutting bowl and let cool slightly. Reduce the oven temperature to 350 degrees.
When the sweet potatoes are cool enough to handle, use a paring knife to peel off the skin, then cube. Mash about 1/4 of the potatoes then mix together with the rest of the cubed potatoes.
In a bowl, whisk together the milk, vanilla, butter, eggs, maple syrup, brown sugar, salt, pepper and nutmeg. Add to the sweet potatoes and stir until well combined.
Transfer the sweet potatoes to a 3 quart rectangular baking dish and sprinkle with the topping.
Bake until the topping is crispy, about 45 minutes to an hour. Let cool 10 minutes before serving.
You could almost call this dessert!
Recipe from Williams Sonoma – I love their Holiday Recipes!
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This post is in honor of the letter “B” and part of Jenny Matlock’s Alphabet Thursday. For more “B” posts, please click here http://jennymatlock.blogspot.com/
I usually make a sweet potato casserole that’s very similar, but this year there will only be three of us and I have a drastically reduced menu. I’ll miss the sweet potatoes though.
This sounds so good, and I would love to make it, but I am the only one who is currently residing in this house who actually likes sweet potatoes! Bummer!!
That looks yummy, Ms. R.M. We are eating with our daughter, five-year-old grand-daughter, and SIL. They are having sweet potatoes but I don’t know how they will be fixed. I like them most every way, even baked with a little butter.
Have a nice Thanksgiving, (((HUGS)))
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Thanks for sharing this…Have a happy Thanksgiving♪ http://lauriekazmierczak.com/brevity/
Printing this recipe for my file. Thankfully I come from a family that loves sweet potatoes and this will be a hit. We haven’t had it before so it will make a test run next year. Hope you day was as wonderful as ours.
Granny Annie,
We had so much fun and the sweet potato casserole was a hit!
xxoo,
RMW
Oh gosh – that sounds delicious! Something to make for a big crowd, so there aren’t leftovers! Hope you have a nice holidays {:-D
Hi Storybeader,
I had 20 people this year and there was only a cup or so left over.
XXOO,
RMW
Sweet sensations in this wonderful potato casserole!
Sounds delish! This is one of those times that I especially wish my husband was NOT a diabetic, though.
We love sweet potatoes!
Had to cancel Thanksgiving at our house this year because of surgery but I will try this at a Christmas gathering!
I’m glad you had a beautiful gathering this year!
Thanks for linking for the letter B.
A+
love sweet potatoes any way:) Have a great week!
Goodness but this sounds rich and delicious!
I have been searching for this old William Sonoma recipe for a while now. I misplaced my copy, and am so happy to be able to pin it! I make it every year. I’t me & my son-in-law”s favorite thing on the table! Best leftover ever!!!