Roasted Sweet Potatoes with Crunchy Pecan Crumble

Ingredients 0/11

Step 1

Gently heat your oven to 425°F (220°C). Toss the sweet potatoes with oil in a bowl until they’re nicely coated, then spread them out on a baking sheet. Roast them for about 45 minutes, turning them every now and then so they don’t burn on the bottom and get a little charred.

Step 2

While the potatoes are cooking, mix together the brown sugar and flour in a medium bowl. Cut in the butter until the mixture looks crumbly, then stir in the pecans. Set this crunchy topping aside for now.

Step 3

In a larger bowl, combine the remaining brown sugar and butter, then whisk in the eggs, evaporated milk, vanilla, cinnamon, salt, cloves, and nutmeg. Give it a good mix and leave it while the potatoes finish roasting.

Step 4

Once the sweet potatoes are done, lower the oven temperature to 325°F (165°C). Add the roasted potatoes to the big bowl with the brown sugar mixture and toss everything together until it’s well coated.

Step 5

Spoon this sweet potato mixture into a casserole dish and spread the pecan crumble evenly over the top to form a nice crust. Pop it back in the oven and bake for 30 to 40 minutes, until the topping is golden brown and bubbly.

Step 6

Let it cool for about 10 minutes before serving to let everything set up nicely. Enjoy!