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
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 mill into a large bowl.
1/3 cup packed dark brown sugar
6 tablespoons unsalted butter, melted
1/4 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
2 eggs, lightly beaten
1 1-inch piece ginger, finely grated
Freshly ground black pepper, to taste
Stir in sugar, butter, cream, vanilla, cinnamon, nutmeg, salt, eggs, ginger, and pepper. Pour mixture into a 1½-quart baking dish and smooth top; set aside.
1/2 cup flour
1/2 cup rolled oats
1/2 cup packed dark brown sugar
1/4 cup finely chopped pecans
1/2 teaspoons kosher salt
5 tablespoons unsalted butter, cubed and chilled
1/4 cup mini marshmallows
Reduce oven temperature to 350°. Stir together flour, oats, sugar, pecans, and salt in a bowl; add butter and, using your fingers, rub butter into flour mixture until large crumbles form. Mound crumble mixture over filling, dot with marshmallows, and bake until filling is hot and crumble and marshmallows are browned, about 30 minutes. Let cool for 15 minutes before serving. Serves 6-8.