Pecan Crumble Sweet Potato Casserole

Ingredients

  • 5 lbs (2.25 kg) sweet potatoes
  • 1/2 cup (125 mL) butter, divided
  • 1 cup (250 mL) coarsely crushed graham crackers
  • 1 cup (250 mL) coarsely chopped pecan halves
  • 1/2 cup (125 mL) packed brown sugar
  • 1 tsp (5 mL) ground cinnamon
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) ground black pepper

Directions

  1. Preheat oven to 350°F (180°C).

  2. Peel the sweet potatoes and cut into 2” (5-cm) pieces. Bring large pot of water to a boil. Cook sweet potatoes 10-12 minutes or until very tender. Drain. 

  3. Meanwhile, melt 5 tbsp (75 mL) of the butter. Combine melted butter, graham crackers, pecans, brown sugar and cinnamon in small bowl; set aside. 

  4. Using Mix 'N Masher, mash sweet potatoes with remaining 3 tbsp (45 mL) of the butter, salt and black pepper. Spoon sweet potato mixture into the Lid of the Covered Roaster; top evenly with pecan mixture. Bake 20-25 minutes or until topping is golden brown. 

Yield:

  • 12  servings

Nutrients per serving:

Calories 290, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 20 mg, Carbohydrate 39 g, Protein 4 g, Sodium 230 mg, Fiber 5 g

Related Products

RATINGS & REVIEWS

Related Recipes