Sweet potatoes used to be strickly a holiday thing but now they are all the rage! Every where you turn someone is creating something new with sweet potatoes! Sweet Potato Fries, Sweet Potato Burgers, Scalloped Sweet Potatos, Roasted Sweet Potatoes, Sweet Potato Soup, Sweet Potato Hummus and on and on and on! What the heck? How can there even be such a thing as Sweet Potato Hummus!
The hubbster is Lebanese and trust me you don’t put anything like black beans, or white beans, or avocado, or pesto, or chocolate, or sweet potatoes in his hummus! Because, listen to me people, if it has any of those things in it, It.Is.Not.Hummus. Call it dip or spread or whatever the heck you want to call it but do not put sweet potatoes in it and call it hummus! We will talk more about this later!
Whew! I’m ok now, just let me step off of my soap box and get back to this awesome Crunchy Pecan Sweet Potato Casserole that treats the humble sweet potato the way it should be treated!
I have never been a sweet potato casserole fan or a fan of anything made with sweet potatoes. Even the thought of the typical sweet potato casserole with marshmallows makes me a little nauseous and since many in my family love, want, need, have to have it or they will die, sweet potato casserole for holiday meals I make this much more palatable version instead.
What I love about this dish is the sweet potatoes are lightly mashed but still very chunky instead of almost pureed as most sweet potsto casseroles are. The pecan, brown sugar, butter and Ritz cracker topping turns some lowly canned sweet potatoes into a divine dish fit for royalty and most definitely for your family and holiday guests. They will be pleasantly surprised at how decedent this dish really is without the sickly sweet marshmallow topping!
Make it the day before to save time and your sanity!
- 2 29 ounce cans of sweet potatoes or yams – drained
- 2 eggs – beaten
- 2 tablespoons butter – melted
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1 cup Ritz crackers – crushed
- 1/2 chopped pecans
- 1/2 cup melted butter
- 1/3 cup brown sugar
- Preheat oven to 350 degrees
- In a large bowl mix together the sweet potatoes , egg, butter, brown sugar and cinnamon
- Lightly mash the potato chunks with a potato masher, fork or mixer. The mix should still be very chunky.
- Pour into a buttered 2 quart casserole dish
- In a small bowl mix together the crackers, pecans, butter and brown sugar
- Sprinkle topping evenly over the sweet potato mixture
- Bake for 25 minutes
- This dish can be made the day before. Simply cover and refrigerate until you are ready to bake. Then place it in your counter for 1 hour to bring it back to room temperature. Bake as directed.
- Serves #8
Of course this recipe can easily be cut in half to serve 4 or increased to serve as many as you need.