Monday, January 5, 2009
MAPLE-GLAZED SWEET POTATOES WITH PECAN TOPPING
This is one of my niece's best sweet potatoes casserole which she found from the internet at Simply Recipes. I make it with korean sweet potatoes with yellow meat and the picture shown is only 1/2 of the ingredients.
4 lbs korean sweet potatoes, peeled and cut into 1/4" round
1/2 cup pure maple syrup
8 tbsp (1 stick) chilled butter, cut into 1/2" pieces
1/3 cup all purpose flour
1/3 cup packed brown sugar
1/2 cup coarsely chopped pecans
1. Preheat oven to 400F. Butter a 13x9x2 inch glass baking dish. Bring a large pot of salted water to boil. Add the sweet potatoes. Cook until water returns to simmer, about 4 minutes. Drain and rinse in cold water.
2. Arrange sweet potatoes in the prepared baking dish, overlapping pieces. Sprinkle with salt. Pour maple syrup over the sweet potatoes. Dot with 3 tbsp of butter. Cover with aluminum foil and bake until the sweet potatoes are almost tender, about 25 minutes.
3. Mix flour and brown sugar in a medium bowl. Add remaining 5 tbsp of butter. Rub in with fingers until mixture resembles a coarse meal. Mix in pecans.
4. Sprinkle pecan mixture over the sweet potatoes. Bake the sweet potatoes until tender, about 20 minutes.