Pecan-Crusted Roasted Sweet Potato Bake

Ingredients

• 3 medium sweet potatoes, peeled and cubed
• 2 tablespoons extra-virgin olive oil
• 10 tablespoons unsalted butter, softened, divided
• ½ cup chopped pecans
• 2 large eggs, beaten
• ½ cup evaporated milk
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg

Step 1

Preheat your oven to 425°F (220°C). Toss the sweet potatoes with a bit of oil in a bowl until they’re nicely coated, then spread them out on a shallow baking sheet. Roast them for about 45 minutes, turning them now and then so they don’t burn on the bottom, until they’re a little charred and tender.

Step 2

While the potatoes are roasting, mix together the brown sugar and flour in a medium bowl. Cut the butter into the mixture until it’s crumbly, then stir in the pecans and set this crumble topping aside.

Step 3

In a larger bowl, whisk together the remaining brown sugar, butter, eggs, evaporated milk, vanilla, and spices until everything is well combined. Once your sweet potatoes are done, reduce the oven temperature to 325°F (165°C).

Step 4

Add the roasted sweet potatoes to the large bowl with the sugar mixture and toss everything gently so the potatoes are coated. Transfer this mixture into a 1½-quart casserole dish and sprinkle the pecan crumble evenly over the top.

Step 5

Pop the dish back in the oven and bake for 30 to 40 minutes, until the topping is golden and crisp. Let it rest for about 10 minutes before serving to let everything set.