This is a refined version of those marshmallow-topped sweet potato casseroles that are popular around the holidays. The crunchy, buttery streusel topping and unexpected addition of orange zest and black and cayenne peppers make for a wonderfully fragrant and complexly flavored twist on a comfort-food classic.
Recipe information
Yield
serves 8 to 10
Ingredients
Filling
6
1
1
2
3
1
1
Topping
1
1
1
5
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Preparation
Filling
Step 1
Preheat the oven to 400°F.
Step 2
Wrap the potatoes in foil and bake until soft to the touch, 45 to 55 minutes. Remove the foil. When cool enough to handle, slip off and discard the skins and place the potatoes in a large bowl.
Step 3
Reduce the oven temperature to 350°F. Lightly grease a 2-quart casserole dish.
Step 4
Add the half-and-half, maple syrup, eggs, butter, orange zest and juice, salt, and black pepper and mash with a potato masher to blend well. Spoon the mixture into the prepared baking dish.
Topping
Step 5
Place the pecans, flour, brown sugar, butter, salt, and cayenne in a large bowl and stir to mix. Cut the butter into the flour mixture using your fingers until the mixture is crumbly and moist.
Assembly
Step 6
Sprinkle the topping evenly over the potatoes and bake for about 40 minutes, until the topping is golden brown and the potatoes are bubbling around the edges. Remove from the oven and serve warm.