Sunday, December 11, 2011

Sweet Potato Casserole With Pecan Crumble

This post is a continuation of Thanksgiving from the previous post, Kale and Brussels Sprout Salad. By the time I got around to making this dish, around 3 pm, my feet were aching from cooking since a little before 10 am. Thankfully, I had help preparing the sweet potatoes. 

As usual, we were running late, since we planned on eating at 4 pm and we still had over an hour of work to do. However, guests had started to arrive and everyone pitched in, shortening the preparation time. Around this time, when the kitchen is fully of chatter and I am surrounded by familiar faces, I remember why Thanksgiving is my favorite holiday. 


At the end of the dinner, pictures are being taken everywhere. With so many cousins its hard to get everyone in one photo, but we manage. This year, we had a new addition to the family, with the birth of my cousin Amber's baby.

Right to left: Amber, me, Sophie, Natalie, Todd, Tess, Loni
I have always wanted to make some sort of sweet potato casserole for Thanksgiving, but I worried the dish would be too sweet. Yes, this dish is sweet, but its more of a natural sweet, full of fall spices.I have always had a large sweet tooth so this dish was the perfect addition. Placing a dab of this casserole in the middle of my plate I was able to mix a little into every bite. The combination of nutmeg and ginger is absolutely stunning.  I look forward to another occasion to make this casserole. 

"This is an especially festive, over-the-top take on the classic Thanksgiving casserole, topped with a crisp pecan crumble and dotted with marshmallows.

For the Filling:
  • 3 lbs sweet potatoes
  • 1/3 cup packed dark brown sugar
  • 6 tbsp unsalted butter, melted
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon 
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp kosher salt
  • 2 eggs, lightly beaten
  • 1 1" piece ginger, finely grated freshly ground black pepper, to taste

For the Crumble Topping:
  • 1/2 cup flour
  • 1/2 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 cup finely chopped pecans
  • 1/2  tsp kosher salt
  • 5 tbsp unsalted butter, cubed and chilled
  • 1/4 cup mini marshmallows

1. Heat oven to 425 degrees. Place sweet potatoes on a parchment paper-lined baking sheet and bake until soft, about 1 1/2 hours; let cool for 30 minutes, and then remove skins. Pass potatoes through a food mill into a large bowl; stir in sugar, butter, cream, vanilla, cinnamon, nutmeg, salt, eggs, ginger, and pepper. Pour mixture into a 1 1/2 qt. baking dish and smooth top; set aside.

2. Reduce oven temperature to 350 degrees. Stir together flour, oats, sugar, pecans, and salt in a bowl; add butter and, using your fingers, rub butter into flour mixture until large crumbles form. Mound crumble mixture over filling, dot with marshmallows, and bake until filling is hot and crumble and marshmallows are browned, about 30 minutes. Let cool for 15 minutes before serving."

The picture and recipe description are from the Saveur Magazine.

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