This dish was divine! It was such a hit at our Thanksgiving dinner that folks were asking for the recipe. It holds up really well if you make it a day ahead and then save the final baking for the day of your dinner. Rather than finely chopping the pecans, I bought the "bits & pieces" and left them as is, which made for a wonderful crunch. Also, the 1/4 marshmallows was a bit sparse, so I probably doubled that. This recipe is definitely a keeper.
Sweet Potato Casserole With Pecan Crumble
This sweet potato casserole is an especially festive, over-the-top take on the Thanksgiving classic, topped with a crisp pecan crumble and dotted with marshmallows. This recipe first appeared in our November 2011 issue along with Lesley Porcelli's story How Sweet It Is
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Credit: Todd Coleman
INGREDIENTS
FOR THE FILLING:3 lbs. sweet potatoes
⅓ cup packed dark brown sugar
6 tbsp. unsalted butter, melted
¼ cup heavy cream
1 tsp. vanilla extract
1 tsp. ground cinnamon
½ tsp. freshly grated nutmeg
½ tsp. kosher salt
2 eggs, lightly beaten
1 1″ piece ginger, finely grated
Freshly ground black pepper, to taste
FOR THE CRUMBLE TOPPING:
½ cup flour
½ cup rolled oats
½ cup packed dark brown sugar
¼ cup finely chopped pecans
½ tsp. kosher salt
5 tbsp. unsalted butter, cubed and chilled
¼ cup mini marshmallows
INSTRUCTIONS
1. Heat oven to 425°. Place sweet potatoes on a parchment paper-lined baking sheet and bake until soft, about 1½ hours; let cool for 30 minutes, and then remove skins. Pass potatoes through a food mill into a large bowl; stir in sugar, butter, cream, vanilla, cinnamon, nutmeg, salt, eggs, ginger, and pepper. Pour mixture into a 1½-qt. 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 for 15 minutes before serving.
Ratings & Reviews (5)
Tried this one out and what a success! Very easy to make ahead and bake the next day. I'm pretty sure you could also put it in a pie shell and serve it for dessert.
I rarely take the time to review a recipe but this one was so delicious I am compelled. We made this for Christmas and it was a lovely, decadent compliment to our meal. Loved the chewy, sweet topping. This will be a tradition in our house.
This was wonderful. I've made it twice, the first time exactly as written. The second time, my mom provided the ingredients and the sweet potatoes came out of a can. Although it tasted good. Definitely go with fresh baked sweet potatoes. Way better. I've prepared the dish the day before and baked it the following day and it made it very convenient and easy to balance with other items in the oven and going's-on in the kitchen. Looking forward to making this many times again.
This recipe was kind of a last minute idea. And one of the best, these sweet potatoes were amazing and one of my favorites this year. I will for sure be making them again.
Sweet Potato Casserole With Pecan Crumble
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