Holiday Side Fix (Print Version)
# Ingredients:
01 -
5 lb. Sweet Potatoes (Peeled and Cut into ½-inch Pieces)
02 -
3 ½ tbsp All-Purpose Flour (Used in Potato Mixture)
03 -
1/3 cup Light Brown Sugar (For Potatoes)
04 -
1 tsp Kosher Salt (Added to Potatoes)
05 -
1/2 cup Maple Syrup
06 -
1 cup Heavy Cream
07 -
1 ½ cups Toasted Pecans (Chopped)
08 -
2 tbsp All-Purpose Flour (Used in Streusel)
09 -
1/4 cup Light Brown Sugar (For Streusel)
10 -
1/2 tsp Kosher Salt (In Streusel Mix)
11 -
1 tsp Ground Cinnamon
12 -
1/2 tsp Ground Nutmeg
13 -
4 tbsp Unsalted Butter (Cut into ½-inch Cubes)
# Instructions:
01 -
Add sweet potato chunks to a big stock pot and cover with cool water, ensuring about an inch of water above them. Toss in 1 tbsp salt. Heat over medium until the water boils, then lower the heat, pop a lid on, and simmer until the potatoes are soft but not falling apart, which takes 15-20 minutes.
02 -
Set your oven temperature to 350°F and lightly grease a 9x13 pan.
03 -
Drain the cooked potatoes and transfer them into the greased baking dish. Sprinkle brown sugar, flour, and salt on top. Drizzle the cream and syrup evenly over everything.
04 -
Combine chopped pecans, flour, brown sugar, salt, cinnamon, and nutmeg in a small bowl. Toss in the butter cubes and blend until the mixture has a crumbly, sandy texture.
05 -
Scatter the prepared pecan streusel over the potato mixture evenly.
06 -
Pop the dish into the preheated oven and bake for 55-60 minutes. You'll know it's ready when the middle is bubbling, and the topping turns a nice golden color.
# Notes:
01 -
Creamy sweet potatoes are blended with a buttery pecan streusel for a dish that's hard to resist.
02 -
Ideal for family celebrations, this warm side serves up comforting flavors of maple, nutmeg, and cinnamon.
03 -
Assemble it the day before and bake it fresh when you're ready for a cozy addition to your table.