3large yellow sweet potatoesapproximately 1 1/2 pounds peeled and cut into large chunks
1/3cuphalf and half
1stick1/2 cup melted butter
1/4tspfreshly grated nutmegmore if you love it
salt and fresh cracked black pepper to taste
2/3cupall purpose flour
2/3cupbrown sugardon't pack it down
Set the oven to 350F
Put the potato chunks in a large pan and cover with cold water. Bring to a boil and cook until the potatoes are tender, approximately 15-20 minutes or so. Check with the tip of a sharp knife. Drain.
Put the potatoes in the bowl of a food processor and add the eggs, brown sugar, half and half, and melted butter. Pulse about 25 times, and then run the machine for an additional few seconds to completely puree the mixture. A little texture is ok, don't over-process. Season with the nutmeg, salt, and pepper.
Turn the potato puree into a gratin dish and spread out evenly.
Blend the topping ingredients together in a bowl, tossing with a fork until crumbly. Make sure to break up any clumps of brown sugar. Crumble the mixture evenly over the potatoes.
Bake for about 40-45 minutes, until the top is browned and the sweet potatoes have puffed up slightly. If the topping browns too quickly, cover loosely with foil.
https://theviewfromgreatisland.com/butter-pecan-sweet-potato-casserole-recipe/ November 27, 2017