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
10 to 12
4 to 5 pounds
red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
plus 1/2 packed brown sugar, divided
In This Recipe
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.
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.
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.
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.