Fall

Sweet-as-Candy Sweet Potato Casserole

October 30, 2015
Author Notes

This recipe is from my boyfriend's mother, Lisa Janofsky. It's adapted from Epicurious (http://www.epicurious.com...) and Crème de la Crumb (http://lecremedelacrumb.com/2014/10/candied-pecan-sweet-potato-casserole.html). —Sarah Jampel

  • Serves 10 to 12
Ingredients
  • 4 to 5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
  • 2/3 cup plus 1/2 packed brown sugar, divided
  • 5 tablespoons butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 pinch ground ginger
  • 1/3 cup flour
  • 1/3 cup melted butter
  • 1 cup chopped pecans
In This Recipe
Directions
  1. Preheat the oven to 400° F. Piece the sweet potatoes with a fork, then bake for about 1 hour or until tender. Let cool to touch, then peel and mash the sweet potatoes.
  2. Lower the oven temperature to 375° F. Combine 2/3 cup brown sugar, butter, cinnamon, and spices in a heavy saucepan over medium heat. Bring to a boil, stirring until sugar dissolves, and then pour over the potatoes and mix until smooth.
  3. Grease a 9- by 13-inch baking dish and pour in the sweet potatoes. In a bowl, combine remaining 1/2 cup brown sugar, flour, melted butter, and pecans and mix well. Sprinkle mixture over potatoes and bake uncovered for 15 to 20 minutes, until pecans are caramelized.

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Review
Sarah Jampel

Recipe by: Sarah Jampel

A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.