Wednesday, November 9, 2011
Baked Sweet Potatoes
Thanksgiving is coming up, and you'll notice plenty of recipes popping up featuring poultry, stuffing, and cranberries. But my new favorite holiday side dish is a big spoonful of these baked sweet potatoes.
Culinary classes from online education colleges are available for those of you who also love baking yummy things like these sweet potatoes.
If your oven is already filled with something, you could microwave them or peel and boil them, too. Roasting really helps bring out their sweetness, though.
The thing that really makes this dish a killer is the topping. Sure, you've got the slightly-sweet orange concoction underneath, but on top is a crunchy, sweet topping that does nothing but enhance the sweet potatoes it tops.
If I had been doing it by hand, I don't think I would have made the bits of butter so small, to leave the topping more streusal-like. But since I used my food processor, I didn't have a choice. If you like a more rough, crumbly topping, I'd suggest doing this step by hand.
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. cayenne pepper
2 tbsp. cold butter
1/2 c. brown sugar
1/2 c. pecans
1/4 c. flour
Roast sweet potatoes in 425F oven for 1 hour or until completely cooked through. Let cool.
Peel sweet potatoes and place in large bowl. Add half and half, maple syrup, butter, eggs, salt, vanilla, and cayenne pepper. Mash or blend sweet potato mixture until smooth. Pour into a large, shallow baking dish.
Using a food processor or pastry cutter, combine brown sugar and butter until well incorporated. Add in pecans and flour until just combined. Sprinkle topping over sweet potatoes.
Bake at 350F for 30-35 minutes until potatoes are hot and topping is golden brown.