The best part of Thanksgiving dinner is the side dishes, don’t you think? nostalgic comfort, stuffing, potatoes, gravy, cranberry sauce. Add this delicious sweet potato pecan crumble to the mix, for a punch of colour on your plate, a great make ahead, and even better reheated as leftovers. Happy Thanksgiving.
Sweet potato pecan crumble
3lbs sweet potatoes peeled and cubed
1/4 cup maple syrup
1/4 cup heavy cream
1 tsp cinnamon
1/8 tsp cloves
1 tsp orange zest
2 tbsp orange juice
1/4 tsp salt
Crumble:
1/2 cup all purpose flour
1/4 cup brown sugar
1/4 tsp salt
1/4 cup butter at room temperature
1/2 cup chopped toasted pecans
Directions:
Sweet potato pecan crumble
3lbs sweet potatoes peeled and cubed
1/4 cup maple syrup
1/4 cup heavy cream
1 tsp cinnamon
1/8 tsp cloves
1 tsp orange zest
2 tbsp orange juice
1/4 tsp salt
Crumble:
1/2 cup all purpose flour
1/4 cup brown sugar
1/4 tsp salt
1/4 cup butter at room temperature
1/2 cup chopped toasted pecans
Directions:
- Preheat oven to 350f
- In a large pot cover sweet potatoes with water, and bring to a boil.
- Boil four about 15 minutes or until fork tender. Drain.
- In a large bowl add cooked sweet potato, syrup, cream, cinnamon, orange zest, juice, and salt.
- Mash mixture with a masher, or immersion blender, until smooth and combined. Pour mixture into casserole dish (I used a round 2.5qt) smooth out the top.
- In a separate bowl combine all crumble ingredients using a pastry cutter, two forks, or even just fingers until a crumbly mixture forms, spread over sweet potatoes.
- Bake for 30 minutes.