Brown Sugar-Pecan Sweet Potato Casserole
Prep: 25 minutes
Bake: 25 minutes • Serves: 8
3 large sweet potatoes
1/2 cup packed Domino® Brown Sugar
1/2 cup Challenge® Unsalted Butter (1 stick), 6 tablespoons cubed and chilled, 2 tablespoons softened
1 teaspoon vanilla extract
3/4 teaspoon salt
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
1.Preheat oven to 375°; spray 8-1/2 x 11-inch baking dish with cooking spray. Pierce sweet potatoes all over with fork and place in large microwave-safe bowl; cover with plastic wrap, leaving 1 edge slightly open to vent, and heat in microwave oven 15 minutes or until very tender, turning potatoes every 5 minutes. Cool potatoes 5 minutes; scoop potato flesh into large bowl and discard skins. Stir in 1/4 cup sugar, 2 tablespoons softened butter, vanilla extract and ½ teaspoon salt; spread in prepared dish. Makes about 4-1/4 cups.
2.In food processor, pulse flour, cinnamon, and remaining 1/4 cup sugar and 1/4 teaspoon salt; add remaining 6 tablespoons cubed butter and pulse until pea-sized crumbs form. Add pecans; pulse several times or until combined. Sprinkle pecan mixture over sweet potato mixture; bake 25 minutes or until top is golden brown. Makes about 5-1/2 cups.
Approximate nutritional values per serving (2/3 cup):
321 Calories, 17g Fat (8g Saturated), 31mg Cholesterol,
263mg Sodium, 41g Carbohydrates, 5g Fiber, 4g Protein
Chef Tips:
For a smoother purée, use a mixer in step 1 to beat sweet potato flesh and seasonings on medium-low speed until smooth.
Topping can be prepared, covered and refrigerated up to 2 days in advance.