Every year the sweet potato casserole is a subject of debate – pecan crumble or marshmallows. We are fairly split – everyone else wants marshmallows, I want pecan crumble. Since I am cooking, this time I win, and it is pecan crumble (last time it was marshmallows). One thing does stay the same – I use the sweet potatoes from my garden, that makes me very happy.
Soul Sweet Taters
from Ree Drummond
- 1 3/4 lb sweet potatoes (about 4 medium or more smaller ones) (from the garden)
- 1 cup granulated sugar
- 1 cup milk
- 2 large eggs (from Farmer Kim)
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup packed dark brown sugar
- 1 cup pecans, chopped
- 1/2 cup all-purpose flour
- 6 tablespoons unsalted butter, at room temperature
Preheat the oven to 375F.
Put the sweet potatoes on the oven rack and bake until fork-tender, about 45 minutes. When the potatoes are finished cooking, let cool slightly, about 5 minutes. Slice them open lengthwise and scrape out the flesh with a fork into a large bowl.
Increase the oven temperature to 400F.
Add the sugar, milk, eggs, vanilla and salt to the the sweet potatoes. Mash the mixture with a potato masher until combined and slightly lumpy-you don’t want it to be perfectly smooth.
In a separate bowl, mash the brown sugar, pecans, flour and butter with a pastry cutter or fork until thoroughly combined. The mixture should resemble a crumble. Spread the sweet potato mixture in a baking dish (I used a tart pan) and sprinkle the crumb mixture all over the top.
Bake until golden brown, about 30 minutes.
Serve and enjoy!