Recipe courtesy of Hugh Mangri
Episode: New York City
Print
Total:
1 hr 40 min
Active:
35 min
Yield:
6 servings
Level:
Easy

Ingredients

Casserole:
  • Butter, for greasing
  • 6 large sweet potatoes 
  • 1 1/2 cups light brown sugar 
  • 1/2 cup maple sugar 
  • 2 tablespoons kosher salt 
  • 1 tablespoon ground cinnamon 
  • 1 teaspoon ground nutmeg 
  • 4 eggs 
Topping:
  • 1 cup crumbled pecan pieces
  • 1/2 cup all-purpose flour 
  • 1/2 cup light brown sugar 
  • 1 tablespoon kosher salt 
  • 4 ounces butter, at room temperature 

Directions

For the casserole: Preheat the oven to 350 degrees F. Grease an oven-safe dish. Roast the sweet potatoes until soft, about 45 minutes. Cool the sweet potatoes, then peel.

In a large bowl mix the light brown sugar, maple sugar, salt, cinnamon, nutmeg and the eggs. Then mix in the cooled sweet potatoes. Transfer the casserole to the prepared oven-safe dish.

For the topping: In a medium bowl mix the pecans, flour, sugar, salt and butter until well combined. Sprinkle the topping over the top of the casserole.

Bake the casserole until golden brown and delicious, 30 to 40 minutes. Serve while still hot.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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