Quick Holiday Side Dish: Sweet Potatoes With Pecans, Oats and Brown Sugar

Every December, we get so vehement about perplexing new holiday dishes — and afterwards we contingency remind myself, when it comes to a holiday meal, my family and friends don’t like change. They like tradition.

My initial year in culinary school, we done a epicurean fry turkey with a tasty Cumberland sauce. No one ate a salsa since they had no thought what it was — they wanted gravy. I’ve satisfied over time that these normal holiday dishes are a comforting tie with those who have upheld and days left by. A cameo coming by Grandma’s immature bean stew is a consistent in a sea of change.

So these days we hang to a classics – mostly. we yield a holiday regulars — even a ho-hum ones — though we give them a slight twist. So a marshmallows go blank on this sweet potato casserole, and they’re transposed with a pecan and oat topping. Roasting a honeyed potatoes brings out even some-more sweetness, though we can boil or x-ray them, if we wish. The crispy commanding is such pristine deliciousness, no one will notice a deficiency of slimy marshmallows!

Sweet Potato Casserole With Pecans, Oats and Brown Sugar

Serves 8

2 pounds (about 3 cups) honeyed potatoes, peeled, baked and smashed

1/2 cup light brownish-red sugar

1/4 crater melted butter, divided

1/4 crater buttermilk

1 egg and 2 egg whites, good beaten

1/3 crater whole milk

1 1/2 teaspoons vanilla extract

3/4 teaspoon cinnamon

1/2 teaspoon kosher salt


1/2 cup all-purpose flour

1/2 cup rolled oats

1/3 crater packaged light brownish-red sugar

1/3 crater pecans, chopped and toasted

1/2 teaspoon kosher salt

5 tablespoons unsalted butter, cubed and chilled

  1. Heat oven to 350 degrees. Grease an 8-inch block baking vessel with unfeeling oil.
  2. Combine potatoes, brownish-red sugar, butter, buttermilk, eggs, milk, vanilla, cinnamon and salt.  Mix good and send to the prepared baking pan.
  3. For a topping: In a tiny bowl, brew a flour, oats, brownish-red sugar, chopped pecans and salt. Use your fingers to massage a butter into a flour reduction until vast crumbles form.  Sprinkle a streusel over a casserole. Bake for 25 mins or until prohibited and bubbly.

Bibby Gignilliat is a owner of Parties That Cook, a San Francisco-based culinary eventuality company.

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