Thanksgiving Favorites:

SWEET POTATO PECAN CRUMBLE CASSEROLE – à la Renee’

I’ve tweaked a popular recipe to remove the heavy sugar content by cutting some of the added sugar requirement, include some acidity to enhance the natural sweetness of the potatoes and some creamy texture. This is my original recipe you may use if credited to me.

You can make gluten free.

Select even size sweet potatoes. Rinse well and pat dry. Rub with olive oil. On parchment lined baking sheet, place potatoes 2” apart to allow even cooking.

Preheat 400° – bake 30 mins, turn over and bake 30 mins more. Turn off oven and let potatoes cool to touch. Their jackets will sweat and shrink. Slit along length and remove peel. Scrape off excess caramelization browning with butter knife. Place in mixing bowl. You can slice or mash, use an hand mixer or stand.

Ingredients List:

CRUST ~

•1-1/2 cups brown sugar

•1⁄3 cup Self Rising flour (My favorite is White Lily ~ use coconut or almond flour for gluten free)

•1 to 1-1/2 cups pecans. (It’s pah-khans, by the way. They are not chamber pots under your grandmother‘s bed. 😉 they’re not spelled peecans or peacans.)

•1⁄2 cup sweet cream butter (melted)

SWEET POTATO MIXTURE ~

•3 cups sweet potato – I use 6 potatoes for this recipe – depends on their size (you can use canned to save time although not as good, just drain.)

•1/2 cup sugar

•2 well beaten medium/large eggs

•1/3 cup Orange juice

•1/4 cup sour cream

•1⁄2 teaspoon Celtic or seasalt

•1 teaspoon real vanilla extract

•1/4 Cup sweet cream butter melted

DIRECTIONS:

Preheat oven to 350°

•Combine sweet potatoes, sugar, OJ, sour cream, salt, vanilla, eggs and butter in a mixing bowl in the order listed.

•Mix thoroughly to desired consistency. I like mine creamed smooth.

•Pour mixture into buttered baking dish.

•Combine crust ingredients mixing flour and brown sugar completely. Dredge in flour (coat with flour).

•Pour in melted butter stirring thoroughly.

•Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

•Bake for 30 minutes.

•Allow to set at least 30 minutes before serving.

AGAIN NOTE: if you use canned to save time, just drain.

Options:

For serving of ONE(1) or TWO (2) –

bake potatoes or (one small can drained). Let cool if baked of course. Split open (or in a small mixing bowl.) Using fork “stir” in jacket (or bowl) a 1/2 teaspoon of sugar and 1/2 teaspoon of OJ, a dollop of sour cream, patty of butter softened, pinch of salt, few drops vanilla. Skip egg if in jacket. If using canned, stir in 1 (one) well beaten small egg. Once mixed in jacket, or pour canned mixture in small greased casserole top with crust of: mix some pecans (1/8 -1/4 cup) in flour (1/4 c) brown sugar (1/4 c) enough to coat them. Mix in two tablespoons melted butter. Bake in 350° 20-30 mins until crust is formed. Set aside 20-30 mins prior to serving.

Sometimes I fix separate and other times I prepare for buffet.

Copyright: 2005 RebigreenDesigns