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Sweet potato casserole with caramelised pecans

Now this is a trend to go nuts over. Buttery spiced sweet potato topped with brown sugar pecans – yum!

Allergens: Recipe may contain peanuts, tree nuts, milk, sesame and lactose.

7 Ingredients


  • 2 1/2 tbsp brown sugar

  • 100g pecans, toasted

  • 750g sweet potato, peeled, coarsely chopped

  • 30g butter

  • Pinch ground cinnamon

  • Sea salt flakes

  • Finely chopped fresh rosemary, to serve

3 Method Steps


  • Step 1

    Line a baking tray with baking paper. Combine the sugar

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    (2 1/2 tbsp brown sugar) with 2 tsp water in a small frying pan over medium heat. Stir until the sugar dissolves. Bring to a simmer and cook for 3 minutes or until syrupy. Add the pecans (100g pecans, toasted) and stir until well coated (the sugar may crystallise slightly). Spread onto the lined tray. Set aside to cool completely.


  • Step 2

    Meanwhile, steam the sweet potato (750g sweet potato, peeled, coarsely chopped) in a steamer over boiling water for 10 minutes or until tender. Transfer to a bowl and mash until smooth. Stir in butter (30g butter) and cinnamon (Pinch ground cinnamon) until well combined. Season.

  • Step 3

    Transfer to a serving bowl and decorate with the pecans. Sprinkle with sea salt flakes (Sea salt flakes) and rosemary (Finely chopped fresh rosemary, to serve) to serve.
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Image by Brett Stevens

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