American Sweet Potato Casserole
These are proper, American southern sweet potatoes and a little goes a long way. A 9x9 dish can easily feed 8 people.
Servings: 8 people
Equipment
- Non-Stick Pot
- Stick Blender
Ingredients
- 1 kilo sweet potatoes
- 80 g caster sugar
- 40 g maple syrup
- 1/2 teaspoon salt
- 2 eggs
- 50 g butter
Pecan Topping
- 75 g plain flour
- 50 g light brown muscovado sugar
- 50 g pecans
- 50 g butter
Instructions
- Peel, dice and boil the sweet potatoes until soft. Let drain for a minimum of 1 hour, preferably 4 hours.
- Note: You can stop here and put the cooked sweet potatoes in the fridge overnight if you are cooking these as part of a feast.
- Mix sweet potatoes with sugar, maple syrup, salt, eggs and butter in a mixer for 2 minutes until fluffy.
- Spoon mixture into 9x9 pan.
- Make the praline topping by combining flour, brown sugar, pecans and butter until combined and the mixture is crumbly.
- Sprinkle the crumble over sweet potatoes.
- Bake at 170C fan for 30 minutes.