Saturday, November 26, 2011

Pampered Chef- Pecan Crumble Sweet Potato Casserole

If you're still in search of the perfect sweet potato casserole, search no further.  This is one that I shared with all my Pampered Chef customers in my Thanksgiving recipe book. I love it because it takes less than 20 minutes to make and is a family favorite.  The only change I make is adding half of the pecan crumble in the middle of the sweet potato mixture. Just spread half of the sweet potato mixture onto the bottom of a casserole dish.  Then, pour half of the pecan crumble on top of the sweet potatoes.  Top with remaining sweet potato mixture and finish it off with the rest of the pecan crumble mixture (a layered effect).  Last, use the bottom of a glass to press the pecan crumble mixture down.  This will leave you less of a mess when serving.  Enjoy! 

Pecan Crumble Sweet Potato Casserole
pounds (2.2 kg) sweet potatoes (4-5 large potatoes)
cup (125 mL) butter, divided
cup (250 mL) coarsely crushed graham crackers
cup (250 mL) pecan halves, coarsely chopped
cup (125 mL) packed brown sugar
tsp (5 mL) ground cinnamon
tsp (2 mL) salt
tsp (1 mL) ground black pepper
Preheat oven to 350°F (180°C). Prick sweet potatoes with fork. Microwave on HIGH 18-20 minutes or until very soft. Let stand until cool enough to handle. Meanwhile, melt 5 tbsp (75 mL) of the butter. Combine melted butter, graham crackers, pecans, brown sugar and cinnamon in small bowl; set aside.
Peel sweet potatoes and place in large bowl. Using Mix 'N Masher, mash sweet potatoes with remaining 3 tbsp (45 mL) of the butter, salt and black pepper. Spoon sweet potato mixture into Oval Baker; top evenly with pecan mixture. Bake 20-25 minutes or until topping is golden brown.
Yield: 12 servings

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