Sweet potatoes with pecan “crust”

Holy goodness. These are amazing. Even N, who is a self-professed yam loather, really liked these.  He requested I make them again with double the topping…. :)

*Note: these can also be made clean by using Sucanat instead of the dark brown sugar in the potatoes. I didn’t try subbing out the sugar in the topping, but I’ve also reduced the amount of butter and sugar in the topping, or omitted both and just sprinkled chopped pecans and a bit of cinnamon on top.

Sweet Potatoes with Pecans
Inspired by an Epicurious recipe

2-3 large yams, peeled and cut up
4 T. unsalted butter
1 egg
1/3 c. dark brown sugar
2 t. cinnamon
1/2 t. each ginger, nutmeg, pumpkin pie spice, and cayenne
Pinch of sea salt

4 T. unsalted butter
1/3 c. dark brown sugar
1/2 c. chopped pecans (I also mixed in 1 T. ground pecans as I had some in cupboard)
1 t. cinnamon

Boil sweet potatoes until fork-tender, about 15 minutes. Drain; mix with 4 T. butter in an electric mixer with the paddle attachment. Add the rest of the casserole ingredients; mix well, and spread in 8×8 greased dish. Bake at 400 for 20-25 minutes until bubbly on the edges. Meanwhile, mix together the topping.

Mix butter, cinnamon and sugar together with a fork, and then add in chopped pecans. Drop by spoonfulls on top of hot sweet potatoes; spread across the top as the butter and sugar melt from the heat of the potatoes. Bake the dish for an additional 10-15 minutes at 400, until the top is browned.

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Filed under Fall, Side dishes, Vegetables

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