Sweet Potato Casserole

Method

1. 1

   Bake the potatoes

   Heat the oven to 200°C (180°C fan). Scrub the sweet potatoes, prick each a few times with a fork and place on a baking tray. Bake for 45 to 55 minutes, until very tender when pierced with a knife.

2. 2

   Mix the topping

   While the potatoes bake, combine the pecans, 40 g brown sugar, flour and cold diced butter in a bowl. Rub in the butter with your fingertips until you have coarse crumbs. Chill until needed.

3. 3

   Mash the potatoes

   When the potatoes are cool enough to handle, split them and scoop the flesh into a large bowl, discarding the skins. Mash until smooth.

4. 4

   Season the mash

   Mix in the melted butter, remaining 60 g brown sugar, eggs, milk, vanilla, cinnamon, nutmeg and salt until evenly combined.

5. 5

   Fill the dish

   Reduce the oven to 180°C (160°C fan). Spoon the sweet potato mixture into a medium ovenproof dish and smooth the top. Scatter the pecan mixture evenly over it.

6. 6

   Bake until golden

   Bake for 25 to 30 minutes, until the topping is golden and crisp and the centre is hot with only a slight wobble. Rest for 10 minutes before serving.

Tips

• Prick the potatoes all over so steam can escape as they bake.
• Chill the topping while the potatoes cook to keep the butter firm.
• Let the potatoes cool enough to handle before scooping out the flesh.
• Spread the pecan topping evenly for a crisp layer across the casserole.

Swaps

• Use walnuts in place of pecans.
• Use semi-skimmed milk instead of whole milk.
• Use dark brown sugar instead of light brown sugar.

Storing

Keep leftovers covered in the fridge for up to 3 days and reheat in the oven until hot.