Butter Pecan Sweet Potato Casserole

Recipe by The View From the Great Island

Butter Pecan Sweet Potato Casserole ~  this amazing side dish has a souffle-like base of fluffy yellow sweet potatoes topped with a pecan streusel, don't save this luscious recipe just for the holidays! I feel so deprived!  Growing up I can't ever remember having any of those dessert masquerading as a side dish casseroles during the holidays, it just wasn't on our family's radar, I guess.  We always had a big bowl of BUTTERED RUTABAGAS on the table, and my German great-grandmother's BRAISED RED CABBAGE.  But never sweet potatoes, yams, or anything topped with anything remotely sweet.  And up until now I had no idea what I was missing! This year I got hip to the joys of this sweet-ish (but not too sweet) casserole.   There are no marshmallows or canned yams involved here~ this is real food that just happens to have a sweet side.  It starts with fresh yellow sweet potatoes that I boil, drain, and puree with eggs, a little half and half, and a touch of brown sugar.  The topping is pretty much exactly like I'd make for a streusel dessert, and the whole thing bakes up in the oven like a glorious souffle. Once and

Ingredients

• 3 large yellow sweet potatoes (approximately 2 1/2 pounds) peeled and cut into large chunks
• 2 eggs
• ½ tbsp brown sugar
• ⅓ cup half and half
• 1 stick (1/2 cup) melted butter
• ¼ tsp freshly grated nutmeg, more if you love it
• salt and fresh cracked black pepper to taste
• topping
• 1 cup chopped pecans
• ⅔ cup all purpose flour
• ⅔ cup brown sugar (don't pack it down)
• 5 tbsp melted butter

Method

1. Set the oven to 350F
2. Put the potato chunks in a large pan and cover with cold water. Bring to a boil and cook until the potatoes are tender, approximately 15-20 minutes or so. Check with the tip of a sharp knife. Drain.
3. Put the potatoes in the bowl of a food processor and add the eggs, brown sugar, half and half, and melted butter. Pulse about 25 times, and then run the machine for an additional few seconds to completely puree the mixture. A little texture is ok, don't over-process. Season with the nutmeg, salt, and pepper.
4. Turn the potato puree into a gratin dish and spread out evenly.
5. Blend the topping ingredients together in a bowl, tossing with a fork until crumbly. Make sure to break up any clumps of brown sugar. Crumble the mixture evenly over the potatoes.
6. Bake for about 40-45 minutes, until the top is browned and the sweet potatoes have puffed up slightly. If the topping browns too quickly, cover loosely with foil.

View the recipe instructions at The View From the Great Island