WEEKDAYS 1e|12c|p

Carla Hall's Sweet Potato with Spiced Nut Crumble

Carla Hall
Servings: 9
1 to 2 hr

One of Carla's favorite side dishes!

  • Ingredients
  • step-by-step directions
Carla Hall's Sweet Potato with Spiced Nut Crumble
  • 4 Lb Sweet Potatoes (about 6 medium)
  • 1/2 cup Halt & Half
  • 1/4 cup Light Brown Sugar
  • 2 Eggs
  • 3 tablespoons Unsalted Butter
  • 1 Lime (zest and juice)
  • 1 teaspoon Salt
  • Spiced Nut Crumble:
  • 1/2 cup All Purpose Flour
  • 1/4 cup Light Brown Sugar
  • 1/4 teaspoon Salt
  • Pinch of Freshly Ground Black Pepper
  • Pinch of Allspice
  • Pinch of Cinnamon
  • Pinch of Cayenne Pepper
  • 5 tablespoons Unsalted Butter
  • 1 cup Chopped Pecans
  • Preheat oven to 375°.
  • Bake potatoes on baking sheet for 20 minutes or until soft.  While potatoes bake, prepare crumble mixture.  Place flour, sugar, salt and spices in bowl.  Mix then cut in butter until mixture resembles large peas.  Add pecans.  Set aside.  
  • Let potatoes cool slightly until able to handle, about 5 minutes.  Peel and place warm potatoes in mixing bowl fitted with paddle.  
  • Add half & half, brown sugar, eggs, butter, lime juice & zest and salt.  Mix until potatoes are smooth and all ingredients are incorporated.  Adjust salt, if necessary. 
  • Spoon mashed potatoes in casserole dish.  Top with crumble mixture.  Bake in preheated oven for 30 – 35 minutes or until crumble is browned and potatoes are hot. 
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