Sweet Potato Casserole with Pecan Crumble Topping

Ingredients

Casserole:

1 1/2 to 2 pounds sweet potatoes, peeled and cubed

1/3 cup sugar

1/2 cup evaporated milk

1 egg, beaten

Zest of 1 orange

3 tablespoons butter

1/2 teaspoon vanilla

1/4 cup fresh orange juice

Topping:

1/2 cup brown sugar

1/3 cup flour

2 tablespoons butter

1/2 cup pecan pieces

Pecan halves for garnish (optional)

Preparation

Preheat oven to 350°F. In a a large pot, add sweet potatoes and fill with water until the potatoes are just covered. Bring to a boil, turn heat down and gently boil until potatoes are fork tender, about 15 minutes. In a large bowl add: beaten egg, sugar, evaporated milk, orange zest, 3 tablespoons of butter and vanilla.

Add cooked and drained sweet potatoes to the large bowl and break up the sweet potatoes with a wooden spoon or a mixer on low speed. Add the orange juice and mix until combined and potatoes are smooth. Put sweet potato mixture into a greased 9 x 5 loaf pan.

For the crumb topping, mix brown sugar and flour, cut in the 2 tablespoons of butter then stir in the pecan pieces. cover the sweet potato casserole completely with the crumb topping. Decorate with pecan halves if desired. Bake for 25 minutes.

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About

This sweet potato recipe leans toward the sweeter side which is a wonderful compliment to all the savory dishes put out on Thanksgiving, but it’s not cloyingly sweet. Orange zest and juice provide a fresh acidic contrast and helps cuts the sweetness down. Pecans in the crumble crust, give a nice nutty flavor and texture.