Is it a side dish or is it a dessert? Pecan Crumb Sweet Potatoes are so decadent that every mouthful is filled with creamy sweet potatoes and buttery cinnamon crumbs…..the perfect combination of a side dish and a dessert! Best of all, one medium sweet potato provides 400% of your daily needs for vitamin A, and large amounts of fiber and potassium. The sweet potato also provides vitamins C, B-6 and E, calcium, iron, magnesium, phosphorus, zinc, thiamin, riboflavin. And I’m not done yet! Sweet potatoes are filled with beta-carotene making them high in antioxidants which may reduce the risk of developing cancer and delay aging! Pass the sweet potatoes please!
Pecan Crumb Sweet Potatoes
POTATOES:
3 lbs. sweet potatoes, skin left on
1/3 cup packed dark brown sugar
2 Tbs. butter, melted
1 tsp. ground cinnamon
1 tsp. kosher salt
CRUMB TOPPING:
2 cups flour
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
1/2 cup chopped pecans
2 tsp. ground cinnamon
10 Tbs. butter, melted
1. Preheat oven to 425F. Arrange sweet potatoes on baking sheet. Bake 1 hour or until potatoes are tender. Let cool slightly and then remove and discard skins.
2. Reduce oven temperature to 350F.
3. POTATOES: Coat 2-quart baking dish with cooking spray. Mash potatoes, 1/3 cup brown sugar, 2 Tbs. butter, 1 tsp. cinnamon and kosher salt until smooth. Transfer to prepared baking dish.
4. CRUMB TOPPING: In bowl combine flour, 1/3 cup granulated sugar, 1/3 cup brown sugar, pecans and 2 tsp. cinnamon until blended. Stir in 10 Tbs. melted butter until moist crumb mixture forms. Using hands shape into crumbs and arrange over sweet potatoes.
5. Bake 30-40 minutes or until crumbs are golden and mixture is heated through.
Makes 12 servings/6 cups.
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