Sweet Potato Casserole

November 07, 2016 − by Contributor − in Vegetarian − No Comments

Method

1 Preheat oven to 350F. Butter a 2-quart baking dish and set aside.

2 Cook the sweet potatoes: Peel the sweet potatoes and cut them into 2-inch chunks. Place the chunks in a large pot and fill it with enough water to cover the potatoes. Bring everything to boil, then reduce to a simmer and cook for 15 minutes, or until the sweet potato chunks can be easily pierced with a fork. Drain the sweet potatoes and let them cool for 5 minutes.

Sweet Potato Casserole

2 Working in batches, transfer sweet potatoes to a food processor and blend to make a smooth puree. Makes about 4 cups of puree. (At this point, the puree can be refrigerated for several days until you’re ready to make the casserole.)

Sweet Potato Casserole

3 Make the sweet potato filling: Scoop all of the sweet potato puree into a bowl. Mix in the milk, maple syrup, egg, cinnamon, ginger, nutmeg, salt, and orange zest. Pour the sweet potato puree into the prepared baking dish and spread to an even layer.

Sweet Potato CasseroleSweet Potato Casserole

4 Make the crumble topping: In a separate bowl, mix the pecans, flour, brown sugar, butter, and cinnamon together for the crumble topping. It should form large floury clumps. Sprinkle crumble over the sweet potatoes.

Sweet Potato CasseroleSweet Potato Casserole

5 Bake the casserole for 30 to 35 minutes, until the topping is a nice golden brown. Let the casserole cool for 10 minutes before serving.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Sweet Potato Casserole on Simply Recipes. Thank you!





Comments are closed.