Description
A delightful dessert blending the sweetness of baked sweet potatoes with a crispy pecan topping, perfect for any gathering.
Ingredients
- 4 large sweet potatoes
- 1/2 cup maple syrup (plus extra for drizzling)
- 1 tsp vanilla extract
- 2 tbsp melted butter
- 1 tsp ground cinnamon
- 1/2 cup heavy cream
- 1 cup chopped pecans
- 1/2 cup flour
- 1/2 cup brown sugar
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the sweet potatoes and make a slit in each one. Place on a lined baking sheet.
- Bake for 60-90 minutes until soft, then let cool.
- Scoop out the flesh into a bowl and mash.
- Add maple syrup, vanilla, melted butter, cinnamon, and cream. Mix well.
- Spread the mixture into a 2-3 quart baking dish.
- In another bowl, combine flour, brown sugar, and half of the pecans. Blend with cold butter until crumbly.
- Spread the remaining pecans over the sweet potato filling and then add the crumbly topping.
- Bake at 350°F (175°C) for 30-40 minutes until golden and crispy.
- Let cool for a few minutes before serving.
Notes
For added flavor, consider roasting the pecans before adding them to the topping.
