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Sweet Potato Casserole with Chili Pecans


Ingredients:

· 5 pounds sweet potatoes, cooked

· 4 tablespoons butter

· 8 ounces pecans

· 2 tablespoons sugar

· ½ cup heavy cream

· Mini Marshmallows, as desired

· Salt & Pepper to taste


Method:

1. Read the recipe. Did you read it? Read it again…

2. Season as you go – always tasting along the way and adding salt & pepper, as needed, to every layer.

3. Preheat oven to 375 degrees.

4. Cut the potatoes lengthwise and scoop the flesh into the bowl of a food processor. Add the honey and spices. Puree. Add the cream. Puree. Season with salt and pepper.

5. Spread the potatoes into a 9 x 13 baking dish and top with marshmallows. Bake for 25 minutes or until marshmallows are golden.

6. In a skillet, melt the butter. Add the pecans, sugar and chili powder and cook over medium heat until the sugar is caramelized. Spread the pecans on a parchment lined or silicone lined sheet pan, sprinkle with salt and let cool.

7. Sprinkle with pecans and enjoy!

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