Sweet Potato Casserole With Pecan Crumble

I know it is close to Thanksgiving  and you may already have your entire meal planned, but I wanted to share with you a recipe I made last year for Thanksgiving dinner. This take of the typical sweet potato casserole got rave reviews and I think you should change your side dish plan, and make this one in its place. You wont be disappointed.


I am not a huge fan of sweet potato casserole, I think it is a texture thing, but this one was really, really good. I even had at least five of our Thanksgiving guests (we usually have dinner for around thirty people) ask for this recipe (I think one even took my food stained copy that was laying around the kitchen, since I still cant find it)

Sweet Potato Casserole with Pecan Crumble
adapted from November 2011 Saveur

Ingredients:

For The Filling:
3 pounds sweet potatoes
1/3 cup packed dark brown sugar
6 tablespoon unsalted butter, melted
1/4 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon 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 dark brown sugar

1/4 cup finely chopped pecans

5 tablespoons unsalted butter, cubed and chilled

1/4 cup mini marshmallows

Instructions:

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

2. Reduce oven temperature to 350°. 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 about 15 minutes before serving.