Candied Sweet Potato Casserole

Serves 10 to 12

Sweet Potatoes
8       tablespoons unsalted butter (1 stick), cut into 1-inch chunks
5       pounds sweet potatoes (about 8 medium), peeled/cut into 1-inch cubes
3/4     cup packed light brown sugar
1 1/2   teaspoons table salt
1/2     teaspoon ground black pepper
1/2     cup water

Pecan Topping
2       cups pecan halves
1/2     cup packed light brown sugar
1       egg white , lightly beaten
1/8     teaspoon table salt
        Pinch cayenne pepper
        Pinch ground cumin

1. For the Sweet Potatoes: Melt the butter in a large Dutch oven over
medium-high heat. Add the sweet potatoes, brown sugar, salt, pepper, and
water; bring to a simmer. 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.

2. 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.

3. For the Topping:   Meanwhile, mix all the ingredients for the topping
together in a medium bowl; set aside.

4. Adjust an oven rack to the middle position and beat the oven to 450
degrees. Pour the potato mixture into a 13 by 9-inch baking dish (or a
shallow casserole dish of similar size). Spread the topping over the
potatoes. Bake until the pecans are toasted and crisp, 10 to 15 minutes.
Serve immediately.


For a more intense molasses flavor, use dark brown sugar in place of
light brown sugar. To make ahead, follow the recipe through step 2.
Refrigerate the sweet-potato mixture in a large microwave-safe bowl,
tightly wrapped with plastic wrap, for up to 24 hours. When ready to
bake, poke several vent holes in the plastic wrap covering the potatoes
and microwave on medium-high power until hot, 3 to 5 minutes. Continue
to assemble and bake the casserole as directed in steps 3 and 4.