Sweet potatoes are one of my most beloved vegetables, and it practically makes me delirious that they are so good for you too. Rich in fiber and beta-carotene, sweet potatoes are high in both calcium and potassium.
The sweet potatoes can be prepared up to two days ahead, but don’t add the topping and bake them until prior to serving.
Serves 8 to 12.
8 sweet potatoes, cut in large dice
1⅓ cups pecans, finely chopped
1 cup light brown sugar, spread out on a plate and left overnight to dry
½ cup unsalted butter, at room temperature
¼ cup maple syrup
2 teaspoons kosher salt
½ to 1 teaspoon black pepper
1. Place the sweet potatoes in a large pot, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low and cook until the potatoes are tender and all but 1 inch of the water has evaporated, about 20 minutes.
2. While the sweet potatoes are cooking, place the pecans and brown sugar in a small bowl and mix until well combined. Set aside.
3. Preheat the oven to 350 degrees.Transfer the sweet potatoes and remaining water to a food processor fitted with a steel blade, and process until smooth. Add the butter, maple syrup, salt, and pepper, and mix until combined. Transfer to a 9 x 12-inch baking pan, and top with the pecan and brown sugar mixture. Place in the oven and bake until golden brown, about 30 minutes.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)