Talley Farms Fresh Harvest

Desserts

Sweet Potato Pecan Crisp

By Jennifer Segal (from onceuponachef.com)

Ingredients

For the Sweet Potato Mixture

3 pounds sweet potatoes (about 3 large),

peeled and cut into 2-inch chunks

1/4 cup (1/2 stick) unsalted butter, melted

3/4 teaspoon salt

1/2 cup packed light brown sugar

2 large eggs, lightly beaten

For the Topping

1/4 cup (1/2 stick) unsalted butter

1 cup packed light brown

1/3 cup flour

1 teaspoon cinnamon

1 cup pecans, coarsely

1/8 Teaspoon nutmeg

Directions

Preheat the oven to 350 degrees.

Bring a large pot of water to a boil. Add the sweet potatoes and cook until soft and tender, 20 -25 minutes. Drain and let cool.

In the meantime, make the topping: Melt the butter in a small pan over low heat. Off the heat, add the brown sugar, flour, and cinnamon and mix until well combined. It should look a little lumpy. Stir in the chopped nuts.

In a large bowl, mash the sweet potatoes with a large fork until very smooth. Add the remaining sweet potato mixture ingredients and mix well. Set aside.

Place the sweet potato mixture in a 2-quart baking dish. Spread the topping evenly over the sweet potato mixture and bake for about 40 minutes, or until the topping is nicely browned. Let cool slightly before serving.

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