Mashed Sweet Potatoes with Pecan Crumb Topping

By cacelias

Very delicious sweet potato dish! And I don't even like sweet potatoes! I will definitely make this for Thanksgiving and or Christmas! It's really more like a dessert! Made this for Jordan and Stan and his Dad while I was in Montana! They all loved it! Sure to become a family staple! Recipe from Cook's Wares Cooking Class: Eddie Merlot's Seasonal Favorites with Bryan Hopping, September 2014

Ingredients

• Topping:
• 2-lbs of Sweet Potatoes, peeled and cubed
• 1/4 cup brown sugar
• 2 tsp kosher salt
• 1 tsp black pepper
• 1/2 cup maple syrup
• 1 stick of butter
• 3/4 cup flour
• 1 1/2 cups pecan pieces
• 1 1/2 cups brown sugar
• 1 stick of butter, room temperature

Preparation

Step 1

Preheat oven to 425 degrees.

Boil the sweet potatoes in water until fork tender (approx 20 min). Drain potatoes and place in a mixing bowl with the brown sugar, butter, and maple syrup. Using a fork or mixer, blend the sweet potatoes until they are mashed and slightly creamy. Combine all the ingredients for the topping with a fork until crumbly and completely incorporated. The butter should be the size of peas. You can also use your fingers to break up the ingredients. Place the sweet potatoes in an oven prof baking dish and top with the Pecan crumb topping.

Bake in the oven until the topping is golden brown and the potatoes are hot. (15-20 min)