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
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!
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/