SWEET POTATO CASSEROLE (SIMPLY RECIPES)

By curly

Ingredients

• 2 1/2 pounds sweet potatoes
• 1/2 cup milk
• 1/3 cup maple syrup
• 1 large egg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• Zest from 1 medium orange
• 3/4 cup chopped pecans
• 1/2 cup all-purpose flour
• 1/2 cup dark brown sugar
• 4 tablespoons unsalted butter, softened to room temperature
• 1/2 teaspoon ground cinnamon
• 2-quart baking dish
• Food processor

Details

Servings 8
Preparation time 30mins
Cooking time 65mins
Adapted from simplyrecipes.com

Preparation

Step 1

Preheat oven to 350F.

Peel the sweet potatoes and cut them into 2-inch chunks. Place the chunks in a large pot and fill it with enough water to cover the potatoes. Bring everything to boil, then reduce to a simmer and cook for 15 minutes, or until the sweet potato chunks can be easily pierced with a fork. Drain the sweet potatoes and let them cool for 5 minutes.

Working in batches, transfer sweet potatoes to a food processor and blend to make a smooth puree.

Makes about 4 cups of puree. (At this point, the puree can be refrigerated for several days until you're ready to make the casserole.)

Scoop all of the sweet potato puree into a bowl. Mix in the milk, maple syrup, egg, cinnamon, ginger, nutmeg, salt, and orange zest. Pour the sweet potato puree into the prepared baking dish and spread to an even layer.

In a separate bowl, mix the pecans, flour, brown sugar, butter, and cinnamon together for the crumble topping. It should form large floury clumps. Sprinkle crumble over the sweet potatoes.