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Sweet potato casserole with pecan-cracker crust
Thanksgiving will not be the same without my family’s favourite and creamy sweet potato casserole dish. One taste and you’ll forget the marshmallows for this sensational, crispy pecan-cracker crust.
Ingredients
- 1 cup (250 mL) Goldfish Cheddar or Original crackers
- 1 cup (250 mL) chopped pecans
- 1 cup (250 mL) brown sugar
- 1/2 teaspoon (2 mL) ground cinnamon
- 1/2 teaspoon (2 mL) ground nutmeg
- 1/4 teaspoon (1 mL) ground ginger
- 1/4 cup (125 mL) butter, melted
- 4 large orange-fleshed sweet potatoes, peeled, cut into 1-inch cubes
- 1/2 cup (125 mL) butter
- 1/2 cup (125 mL) sugar
- 1 teaspoon (5 mL) vanilla
- Zest of 1 orange
- 1/2 teaspoon (2 mL) black pepper
- 2 eggs, lightly beaten
Directions
- Preheat oven to 350˚F (180˚C). Grease a 13- x 9-inch (33 x 23 cm) baking dish with butter and set aside.
- Add the crackers to a food processor and pulse a few times to crumble coarsely, transfer to a medium bowl. Add the pecans, sugar, cinnamon, nutmeg, ginger, butter, mix and set aside.
- Bring a 5-quart (5 L) pot with lightly salted water to a boil, add potatoes, let cook for approximately 15-25 minutes or until tender when pierced. Drain and mash with butter, transfer to a large bowl.
- Add sugar, vanilla, zest, pepper, stir well. Add eggs and mix to combine. Transfer to baking dish, spread out evenly.
- Sprinkle with the topping mixture, transfer to the oven and bake uncovered for 30 minutes. Allow to set 20 minutes before serving.
