Pecan Crumble Sweet Potato Casserole
Ingredients
- 3 lbs (1.4 kg) sweet potatoes
- ½ cup (125 mL) butter, divided
- 1 cup (250 mL) coarsely crushed graham crackers
- 1 cup (250 mL) coarsely chopped pecan halves
- ½ cup (125 mL) packed brown sugar
- 1 tsp (5 mL) ground cinnamon
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) ground black pepper
Directions
- Preheat oven to 350°F (175°C).
- Peel the sweet potatoes and cut into 2” (5-cm) pieces. Bring large pot of water to a boil. Cook sweet potatoes 10-12 minutes or until very tender. Drain.
- Meanwhile, melt 5 tbsp (75 mL) of the butter. Combine melted butter, graham crackers, pecans, brown sugar and cinnamon in small bowl; set aside.
- Mash the sweet potatoes with remaining 3 tbsp (45 mL) of the butter, salt and black pepper. Spoon sweet potato mixture into the 8" (20-cm) Brilliance Nonstick Square Pan; top evenly with pecan mixture. Bake 20-25 minutes or until topping is golden brown.
Yield:
- 12 servings
Nutrients per serving:
Calories 290, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 20 mg, Carbohydrate 39 g, Protein 4 g, Sodium 230 mg, Fiber 5 g
Cook's Tips:
Instead of boiling you can also microwave the sweet potatoes. Pierce the whole sweet potatoes all over with a fork and place on a microwave safe plate. microwave for 7-8 minutes, flipping half way through. Split the potatoes in half and scoop out the flesh and proceed with step 4.