This amazing recipe comes to you from America's Test Kitchen. It's the perfect Thanksgiving side dish.
8 tablespoons unsalted butter (1/2 stick), cut into 1-inch chunks
5 pounds sweet potatoes, peeled and cut into 1-inch cubes
1 cup packed light brown sugar
1.5 teaspoons table salt
1/2 teaspoon ground black pepper
1/2 cup water
1 cup pecan halves
1/4 cup packed light brown sugar
1 egg white , lightly beaten
Pinch ground cumin
1. Pre-heat oven to 450F.
1. Melt the butter in a large Dutch oven over medium-high heat.
2. Add the sweet potatoes, brown sugar, salt, pepper, and water; bring to a simmer.
3. Reduce the heat to medium-low, cover, and cook, stirring often, until the sweet potatoes are tender (a paring knife can be slipped into and out of the center of the potatoes with very little resistance), 45 to 60 minutes.
4. When the sweet potatoes are tender, remove the lid and bring the sauce to a rapid simmer over medium-high heat. Continue to simmer until the sauce has reduced to a glaze, 7 to 10 minutes.
5. Meanwhile, mix all the ingredients for the topping together in a medium bowl; set aside.
6. Pour the potato mixture into two 8x8 baking dishes or one 9x13 (it may overfill a 9x13).
7. Spread the topping over the potatoes.
8. Bake until the pecans are toasted and crisp, 10 to 15 minutes. Serve immediately.
This dish can be made ahead of time. After step 7 cover dish tightly with foil and refridgerate until needed. The bake at 400F with foil for 20 minutes. Remove foil and bake another 20 minutes or until pecans are toasted and crisp.
Serves approx 12-16