Roasted Sweet Potato Casserole with Pecan Crumble

This roasted sweet potato casserole gets the special treatment with a spiced pecan crumble topping.

Step: 1

Preheat the oven to 425 degrees F (220 degrees C).

Step: 2

Combine sweet potatoes and oil in a bowl and toss to coat. Lay on a shallow baking sheet.

Step: 3

Roast until slightly charred, about 45 minutes, turning regularly to prevent burning on the bottom.

Step: 4

While potatoes are roasting, combine 1/3 cup brown sugar and flour in a medium-sized bowl. Add 3 tablespoons butter and cut into the dry ingredients. Stir in pecans until evenly mixed. Set crumble mixture aside.

Step: 5

Combine 1/3 cup brown sugar, remaining 7 tablespoons butter, eggs, evaporated milk, vanilla extract, cinnamon, salt, cloves, and nutmeg in a large mixing bowl. Set aside until potatoes are done roasting.

Step: 6

Remove potatoes from oven and reduce heat to 325 degrees F (165 degrees C). Transfer sweet potatoes to the brown sugar mixture in the large mixing bowl. Toss until well combined.

Step: 7

Spoon sweet potato mixture into a 1 1/2-quart casserole dish. Top with crumble mixture, distributing evenly to form a crust.

Step: 8

Bake in the hot oven until lightly browned on top, 30 to 40 minutes. Let rest for 10 minutes before serving.

Per Serving: 409 calories; protein 5.3g; carbohydrates 42.1g; fat 25.3g; cholesterol 89.2mg; sodium 233.8mg.

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