Sweet Potato Bake With Pecan Streusel Topping.
Ingredients
- 3 lbs sweet potatoes (or enough for 3 cups of mashed sweet potato)
- 1 cup coconut sugar
- ⅓ cup salted butter, melted
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp fresh ground nutmeg
- ¼ cup heavy cream (or half and half)
For the Pecan Streusel
- 3 tbsp salted butter, melted
- ½ cup organic dark brown sugar
- ⅓ cup all-purpose flour
- 1 cup raw pecans, chopped
Instructions
Bake the sweet potatoes
- Preheat oven to 425℉. Wash a dry the sweet potatoes. Poke the sweet potatoes with a fork and place them on a parchment-lined baking sheet.
- Bake the potatoes for 30-45 minutes, depending on the size, until you can easily poke through them using a fork.Remove them from the oven and set aside to cool for 10 minutes.Reduce the oven temperature to 350℉.
- After slightly cooling, slice open the sweet potatoes and scoop the inside out using a measuring cup, and place in a large mixing bowl.
Make the pecan streusel topping
- In a small mixing bowl: combine the melted butter, brown sugar, flour, and chopped pecans. Mix it together with a fork and set aside.
Assemble the bake
- Mix together the cooled sweet potatoes, coconut sugar, cinnamon, nutmeg, melted butter, eggs, and vanilla extract using an electric mixer with a whisk attachment. Add the cream and mix once more until smooth.
- Butter a medium size casserole dish (10 x 7). Pour the sweet potato mixture into the casserole dish and sprinkle over the pecan streusel topping.
- Bake in the preheated oven for 30-35 minutes. Remove from oven and let cool for 5 minutes before serving.*To make-ahead: pour the sweet potato mixture into the casserole dish and refrigerate. To bake, preheat the oven to 350℉, sprinkle over the pecan streusel, and bake as usual.