Sliced Sweet Potato Casserole with Pecan Crumble & Sage
Serve this Sliced Sweet Potato Casserole with Pecan Crumble & Sage with the rest of your holiday meal. This one will definitely be a show stopper!
Course Side Dish
Servings 8servings
Ingredients
3-4sweet potatoes
2tbspbutter
1/2cuplight brown sugar
1/2cuphoney
1/2tspcinnamon
1/4tspnutmeg
3/4cuporange juice
1/2tsporange zest
1tspvanilla extract
1/2tspsalt
Topping
1/2cuppecans
1/3cupdark brown sugar
1/2cupflour
2tbspbutter, melted
3-5Fresh Sage leaves
Instructions
Peel and thinly slice sweet potatoes with a sharp knife or a mandoline. Arrange slices in an oven safe non stick pan. Set aside.In a saucepan, add butter and brown sugar over medium heat. Cool until the butter melts. Add honey, spices, salt, orange zest and orange juice. Cook for 4-5 minutes, until the sugar fully dissolves and the sauce thickens slightly. Remove from heat and add the vanilla. Pour mixture all over the arranged sweet potato slices.In a small bowl, add brown sugar for the topping, flour and butter. Squeeze mixture together until it becomes crumbly. Scatter the crumb topping over the sweet potatoes. Sprinkle pecans on top. Then top with sliced sage leaves. Place casserole in a 375 degree oven. Bake for 50 minutes to 1 hour, or until sweet potatoes are tender.