Pecan Sweet Potato Casserole

By zircon50

For a more intense flavor, use dark brown sugar in place of light brown sugar.

To make ahead, follow recipe through step 2. refrigerate the sweet potato mixture in a large microwave-safe bowl, tightly wrapped with plastic wrap, for up to 24 hrs. When ready to bake, poke several vent holes in the plastic wrap covering the potatoes, and microwave on medium-high power until hot, about 3-5 mins. Continue to assemble and bake the casserole, as directed in steps 3 and 4.

Ingredients

• 8 Tblsp. unsalted butter (1 stick) cut into 1" chunks
• 5 lbs sweet potatoes (about 8 medium), peeled and cut into 1" cubes
• 1 cup packed light brown sugar
• 1 1/2 tsp.. salt
• 1/2 tsp ground black pepper
• 1 cup water
• PECAN TOPPING
• 2 cups pecan halves
• 1/2 cup light brown sugar
• 1 egg white, slightly beaten

Preparation

Step 1

1. FOR THE SWEET POTATOES: Melt butter in a large Dutch oven over medium-hugh heat. Add sweet potatoes, brown sugar, salt, pepper and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring often, until the sweet potatoes are tender, about 4o-50 mins.

2. When the sweet potatoes are tender, remove the lid and bring the sauce to a rapid simmer over medium-high heat. Continue to simmer, until the sauce has reduced to a glaze, about 7-10 mins.

3. FOR THE TOPPING: Mix all the ingredients for the topping together in a medium bowl; set aside.

4. Adjust an over rack to the middle position, and heat the oven to 450 degrees. Pour sweet potato mixture into a 9" x 13" baking dish. Spread the topping over the potatoes. Bake until the pecans are toasted and crisp. about 10-15 mins. Serve immediately.