Ingredients
Scale
2 1/2 pounds sweet potatoes, boiled until tender
4 tablespoons butter
1/2 cup brown sugar, packed
2 tablespoons orange juice concentrate
1 tablespoon orange zest
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Caramel Pecan Topping:
4 tablespoons butter
1/2 cup brown sugar, packed
1/2 teaspoon ground cinnamon
2/3 cup pecans, roughly chopped
2 tablespoons half and half
Pinch of coarse kosher salt
Instructions
- To begin, preheat oven to 400℉. Generously grease (with butter or cooking spray) a 2-quart casserole dish (if doubling, use a 9x13 dish) and set aside.
- Boil fresh sweet potatoes until tender, then peel and dice into small pieces or smash the softened potatoes. Combine potatoes with 4 tablespoons of butter, 1/2 cup brown sugar (packed), orange juice concentrate, orange zest, vanilla and cinnamon in a large bowl. Use an electric mixer on low speed or immersion blender to combine until creamy. Or use a potato masher and a little elbow grease!
- Next, make the crunchy pecan caramel topping. Melt 4 tablespoons of butter and 1/2 cup brown sugar along with 1/2 teaspoon cinnamon in a small pan over medium heat. Once sugar has dissolved (just 2-3 mins) add the half and half and pecans. Stir and let the caramel sauce simmer for a minute, then remove from heat. Add a pinch of coarse kosher salt.
- Spoon the sweet potato mixture into the greased baking dish. Cover the top of the casserole with caramel pecan sauce, distributing the nuts evenly across the potatoes.
- Bake at 400℉ for 20-25 minutes, until heated through and bubbly. Remove from oven and let the dish rest for at least 10 minutes before serving.
Notes
Pro Tip: Choosing sweet potatoes that are roughly the same size will help when boiling, ensuring they're all tender at the same time.
- Prep Time: 30
- Cook Time: 30
- Category: Sides
- Method: Bake
- Cuisine: American