Edna Lewis & Scott Peacock's Sweet Potato Casserole by Food52 - Recipe Print View

Step 1

Heat the oven to 350°F. Spread the potatoes on a rimmed baking sheet and bake for about 1½ hours, until tender. Let cool for about 10 minutes, then peel. In a large bowl, beat the hot potatoes on low speed. Beat in the butter. Add the granulated sugar, brown sugar, honey, vanilla, salt and nutmeg and beat until blended. Add the eggs and beat on medium speed for 2 minutes. Reduce the speed to low and gradually add the hot milk. Heat the oven to 375°F. Butter a 13-by-9-by-2-inch baking dish and pour in the potato mixture; spread in an even layer. In a large bowl, rub the flour, brown sugar, nutmeg, cinnamon, and salt. Add the butter and rub or cut it in until the mixture resembles coarse meal. Stir in the pecans. Sprinkle the topping over the potatoes and bake for 1 to 1¼ hours, until the topping is golden brown and crisp. If the topping browns too quickly around the edges before the center is crisped, cut a large hole in the center of a sheet of foil and rest it on the dish while it finishes baking. Serve hot. Do Ahead: The puréed potato mixture and the topping can be refrigerated separately for up to 1 day. Bring to room temperature before proceeding.