Edna Lewis & Scott Peacock'S Sweet Potato Casserole Recipe

Name: Edna Lewis & Scott Peacock'S Sweet Potato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sweet potatoes; 5 pounds sweet potatoes (about 10); 1 stick (4 ounces) unsalted butter, cut into pieces; 2/3 cup granulated sugar; 1/2 cup light brown sugar; 1/2 cup honey; 2 teaspoons pure vanilla extract; 1 3/4 teaspoons salt; 3/4 teaspoon freshly grated nutmeg; 3 large eggs, lightly beaten; 2 1/2 cups hot milk; Topping; 1 cup all-purpose flour; 1 cup light brown sugar; 1/2 teaspoon cinnamon; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon salt; 1 stick (4 ounces) unsalted butter, cut into 1/2-inch dice and chilled; 1 cup (4 ounces) coarsely chopped pecans

Servings: persons

Sweet potatoes
5 pounds sweet potatoes (about 10)
1 stick (4 ounces) unsalted butter, cut into pieces
2/3 cup granulated sugar
1/2 cup light brown sugar
1/2 cup honey
2 teaspoons pure vanilla extract
1 3/4 teaspoons salt
3/4 teaspoon freshly grated nutmeg
3 large eggs, lightly beaten
2 1/2 cups hot milk
Topping
1 cup all-purpose flour
1 cup light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter, cut into 1/2-inch dice and chilled
1 cup (4 ounces) coarsely chopped pecans

1
Preheat the oven to 350u00b0. Spread the sweet potatoes on a rimmed baking sheet and bake for about 1 1/2 hours, or until tender. Let cool slightly, about 10 minutes, then peel.
2
In a large bowl, beat the hot sweet potatoes on low speed. Beat in the butter. Add the granulated sugar, brown sugar, honey, vanilla, salt and nutmeg and beat until blended. Add the eggs and beat on medium speed for 2 minutes. Reduce the speed to low and gradually add the hot milk.
3
Preheat the oven to 375u00b0 F. Butter a 13- by 9- by 2-inch baking dish and pour in the sweet potatoes; spread in an even layer.
4
In a bowl, rub together the flour, brown sugar, cinnamon, nutmeg and salt. Add the butter and rub or cut it in until the mixture resembles coarse meal. Stir in the pecans.
5
Sprinkle the topping evenly over the potatoes and bake for 1 to 1 1/4 hours, until the topping is golden brown and crisp. If the topping browns too quickly around the edges before the center is crisped, cut a large hole in the center of a sheet of foil and rest it on the dish while it finishes baking. Serve hot.
6
MAKE AHEAD: The pureed sweet potato mixture and the topping can be refrigerated separately for up to 1 day. Bring to room temperature before proceeding.

1933

kcal

Calories

Fat

289

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Sweet potatoes, 5 pounds sweet potatoes (about 10), 1 stick (4 ounces) unsalted butter, cut into pieces, 2/3 cup granulated sugar, and more.

Yes, Edna Lewis & Scott Peacock'S Sweet Potato Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Edna Lewis & Scott Peacock'S Sweet Potato Casserole

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