Recipe courtesy of Hugh Mangri
Sweet Potato Casserole
- Level: Easy
- Total: 1 hr 40 min
- Active: 35 min
- Yield: 6 servings
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.
