Sweet Potato Casserole With Pecan Crumble
What? I didn't share this recipe from Saveur which we tried out for Thanksgiving in 2011? Shame on me. It is simply delicious, just sweet enough to enhance the sweet potato flavor without obscuring it. Until Rose, far from home and providing the basis of Thanksgiving dinner for her friends, asked me about it yesterday I didn't realize I'd not put it on the blog. Note: I skipped the mini marshmallows, not being a marshmallow appreciator. Also, I feel positive that I make this to the point of adding the crumble and then refrigerate it until the next day, Thanksgiving, when I let it come to room temperature and bake it while the turkey is resting. That's my story and I'm sticking with it. Sweet Potato Casserole With Pecan Crumble Step 1: 3 pounds sweet potatoes Heat oven to 425°. Place sweet potatoes on a parchment paper-lined baking sheet and bake until soft, about 1-1/2 hours; let cool for 30 minutes, and then remove skins. Pass potatoes through a food