Casserole Recipe ⇒ Roasted Sweet Potato Casserole with Pecan Crumble

This roasted sweet potato casserole gets the special treatment with a spiced pecan crumble topping.

Ingredients

• 3 medium sweet potatoes, peeled and cubed
• 2 tablespoons extra-virgin olive oil
• ⅓ cup packed dark brown sugar
• ⅓ cup all-purpose flour
• 10 tablespoons unsalted butter, softened, divided
• ½ cup chopped pecans
• ⅓ cup packed brown sugar
• 2 large eggs, beaten
• ½ cup evaporated milk
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg

Cooking Directions

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Combine sweet potatoes and oil in a bowl and toss to coat. Lay on a shallow baking sheet.
3. Roast until slightly charred, about 45 minutes, turning regularly to prevent burning on the bottom.
4. While potatoes are roasting, combine 1/3 cup brown sugar and flour in a medium-sized bowl. Add 3 tablespoons butter and cut into the dry ingredients. Stir in pecans until evenly mixed. Set crumble mixture aside.
5. Combine 1/3 cup brown sugar, remaining 7 tablespoons butter, eggs, evaporated milk, vanilla extract, cinnamon, salt, cloves, and nutmeg in a large mixing bowl. Set aside until potatoes are done roasting.
6. Remove potatoes from oven and reduce heat to 325 degrees F (165 degrees C). Transfer sweet potatoes to the brown sugar mixture in the large mixing bowl. Toss until well combined.
7. Spoon sweet potato mixture into a 1 1/2-quart casserole dish. Top with crumble mixture, distributing evenly to form a crust.
8. Bake in the hot oven until lightly browned on top, 30 to 40 minutes. Let rest for 10 minutes before serving.

Nutrition Facts

• calories408.5
• carbohydrateContent42.1 g
• cholesterolContent89.2 mg
• fatContent25.3 g
• fiberContent3.5 g
• proteinContent5.3 g
• saturatedFatContent11.2 g
• sodiumContent233.8 mg
• sugarContent23.4 g