Brown Sugar-Pecan Sweet Potato Casserole

Recipe by: Roche Bros

A delicious Thanksgiving side dish that will have your guests asking for seconds!

Servings

Prep time

25 minutes

Cook time

25 minutes

Calories

321 kcal

Ingredients

Nonstick cooking spray
3 large sweet potatoes
½ cup packed brown sugar
½ cup unsalted butter (1 stick), 6 tablespoons cubed and chilled, 2 tablespoons softened
1 teaspoon vanilla extract
¾ teaspoon salt
⅓ cup all-purpose flour
½ teaspoon ground cinnamon
½ cup Brothers Marketplace organic raw pecan halves

Preheat oven to 375°; spray 8-1/2 x 11-inch baking dish with cooking spray. Pierce potatoes all over with fork and place in large microwave-safe bowl; cover with plastic wrap, leaving 1 edge slightly open to vent. Heat in microwave oven 15 minutes or until very tender, turning potatoes every 5 minutes. Cool potatoes 5 minutes; scoop potato flesh into large bowl and discard skins. Stir in 1/4 cup sugar, 2 tablespoons softened butter, vanilla extract and 1/2 teaspoon salt; spread in prepared dish. Makes about 4-1/4 cups.
In food processor, pulse flour, cinnamon, and remaining 1/4 cup sugar and 1/4 teaspoon salt; add remaining 6 tablespoons cubed butter and pulse until pea-sized crumbs form. Add pecans; pulse several times or until combined. Sprinkle pecan mixture over potato mixture; bake 25 minutes or until top is golden brown. Makes about 5-1/2 cups.