Ingredients for - Roasted Sweet Potato Casserole with Pecan Crumble
How to cook deliciously - Roasted Sweet Potato Casserole with Pecan Crumble
1. Stage
Preheat the oven to 425 degrees F (220 degrees C).
2. Stage
Combine sweet potatoes and oil in a bowl and toss to coat. Lay on a shallow baking sheet.
3. Stage
Roast until slightly charred, about 45 minutes, turning regularly to prevent burning on the bottom.
4. Stage
While potatoes are roasting, combine 1/3 cup brown sugar and flour in a medium-sized bowl. Add 3 tablespoons butter and cut into the dry ingredients. Stir in pecans until evenly mixed. Set crumble mixture aside.
5. Stage
Combine 1/3 cup brown sugar, remaining 7 tablespoons butter, eggs, evaporated milk, vanilla extract, cinnamon, salt, cloves, and nutmeg in a large mixing bowl. Set aside until potatoes are done roasting.
6. Stage
Remove potatoes from oven and reduce heat to 325 degrees F (165 degrees C). Transfer sweet potatoes to the brown sugar mixture in the large mixing bowl. Toss until well combined.
7. Stage
Spoon sweet potato mixture into a 1 1/2-quart casserole dish. Top with crumble mixture, distributing evenly to form a crust.
8. Stage
Bake in the hot oven until lightly browned on top, 30 to 40 minutes. Let rest for 10 minutes before serving.
