Southern Sweet Potato Casserole with Brown Sugared Pecans

This recipe for Southern Sweet Potato Casserole with Brown Sugared Pecans was a big hit at the Southern Cooking class held on Monday at South Fork. We all loved the texture and just the right amount of sweet in this dish. Instead of marshmallows, Sheri used pecans coated with a brown sugar-spice mixture. Mmmmmmmm.

Southern Sweet Potato Casserole with Brown Sugared Pecans

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Sweet potato casserole:
4 cups mashed cooked sweet potato about 4 1/2 lbs
½ cup firmly packed brown sugar
1/3 cup half-and-half
3 tablespoons butter, melted
2 teaspoons brandy extract
1 teaspoon salt
1 teaspoon grated orange peel
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
1/8 teaspoon pepper

For topping:
1/3 cup firmly packed brown sugar
2 cups chopped pecans
¼ cup butter, melted
½ teaspoon ground cinnamon

Combine first 11 ingredients; spoon into a lightly greased 11-×7-×1 ½-inch baking dish.

Combine 1/3 cup brown sugar, chopped pecans, melted butter and cinnamon in a small bowl.

Sprinkle over sweet potato mixture.

Bake at 350º for 30 minutes or until thoroughly heated.

Tips:

For make ahead – Prepare as directed in recipe, leaving out pecan topping. Cover with foil and bake for about 20 minutes. Let cool. Place in refrigerator.

When ready to serve, remove from fridge about 45 minutes before serving, top with pecans and bake in a 375 oven for about 10-15 minutes, uncovered.