Candied Pecan & Sweet Potato Casserole

While this is classified as a side this is about as close as a dessert as you are going to see me make. This sweet potato casserole is so good, it gives me Ruth's Chris vibes and I'm not mad about it. If you're looking looking for a sweet recipe to add to you holiday table this is a perfect compliment to any salty dishes.

Following the theme of these holiday recipe posts, this is a great option to make ahead of time and bake when it's time to eat.

EASY Tutorial

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Get Started!

Ingredients:

Sweet Potato Filling

• 4 large sweet potatoes, peeled

• 6 tbsp salted butter

• 3 tbsp 2% milk

• 1/2 tsp cinnamon

• 1/4 tsp nutmeg

• 2 tbsp real maple syrup

• 1/4 cup granulated sugar

• 1/4 cup brown sugar

• 1/4 tsp vanilla extract

• 1/2 tsp salt

• 2 large eggs

Brown Sugar & Candied Pecan Topping

• 2 cups pecans

• 3/4 cup butter

• 1 cup all-purpose flour

• 1 cup brown sugar

• 1/2 tsp cinnamon

• Optional: Crushed candied pecans for topping

Directions

1. In a large pan steam your peeled sweet potatoes for 20-30 minutes or until tender.

2. In a blender add all of the sweet potato filling ingredients, and blend on low until potatoes and ingredients are evenly mixed together.

3. Preheat oven to 375. Butter a baking dish and add the sweet potato filling, and spread evenly in the dish.

4. Clean your blender and start your topping. Add pecans, butter, flour, brown sugar, and cinnamon to the blender and mix until you achieve a streusel consistency. Sprinkle topping on the sweet potato filling and top with candied pecans.

5. Bake for 25 minutes or until bubbling.

6. Serve hot, and enjoy!