Pecan Crusted Sweet Potatoes
Ingredients for 1 serving:
- 195 grams of sweet potatoes
- 0.4 lbs of sweet potatoes
- 8 grams of unsalted butter
- 22 grams of chopped pecans
- 16.6 grams of brown sugar
- 8.5 grams of flour
- 12.5 grams of white sugar
- 0.8 grams of vanilla
- 16.1 grams of unsalted butter (for sweet potatoes)
- 9 grams of milk
- 0.2 grams of cinnamon
- 0.5 grams of salt
Instructions:
Start by peeling the sweet potatoes and cutting them into cubes. Place the cubed sweet potatoes in a pot and cover them with water, ensuring the water level is just above the top of the sweet potatoes.
Place the pot on high heat and bring the water to a boil. Continue boiling the sweet potatoes for about 20 minutes, or until they are tender.
Melt the unsalted butter in a separate container. In a bowl, combine the melted butter, chopped pecans, brown sugar, and flour. Mix well and set this topping mixture aside for later.
Drain the cooked sweet potatoes and transfer them to a large mixing bowl. Add white sugar, vanilla, additional unsalted butter (specifically for the sweet potatoes), milk, cinnamon, and salt to the bowl. Use a mixer to whip the mixture until well combined and smooth.
Grease a glass baking pan with a little oil. Transfer the whipped sweet potato mixture into the pan, spreading it evenly. Then, carefully spread the prepared pecan topping evenly over the sweet potato mixture.
Bake at 350°F (about 175°C) for approximately 20 minutes. Then, switch the oven to a medium broil for 10-20 minutes until the topping is golden brown and has a crunchy texture.
Once removed from the oven, let the casserole rest for 10 minutes before serving. This resting period allows the topping to set properly, ensuring it has the desired texture.