For my fanatic photography friends, I apologize for the posting...but it's well worth it! Oh, yes, and especially for the photo below. We weren't exactly expecting to post this today and it got demolished for Thanksgiving!
For the Filling
5-6 lbs of sweet potatoes (pre-cooked weight)
1/2 cup of packed dark brown sugar
1 stick of butter (8 tbsp.) butter, melted
1/3 cup of heavy cream
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. kosher salt
2 eggs, lightly beaten
Freshly ground black pepper, to taste
1 (1") piece of ginger, finely grated (can use crystallized ginger pieces)
For the Crumble Topping
1/2 cup flour
3/4 cup crushed Oats Blenders cereal (rolled oats or similar cereal can be used)
1/2 cup packed dark brown sugar
5 oz. chopped pecans, finely chopped or crushed
5 tbsp. butter, melted
Mini marshmallows
Instructions
Heat oven to 425°. Place sweet potatoes on a parchment paper-lined baking sheet and bake until soft, about 1.5 hours; let cool for 30 minutes, and then remove skins. Pass potatoes through a food mill into a large mixing bowl; stir in sugar, butter, cream, vanilla, cinnamon, nutmeg, salt, eggs, ginger, and pepper. Pour mixture into a 1.5 quart or 2 quart baking dish (if you want thicker filling, use smaller dish) and smooth top; set aside. This step can be done the evening before and stored overnight, covered in the refrigerator.
Reduce oven temperature to 350°. Stir together flour, oats, sugar and pecans in a bowl; add melted butter and mix until crumbles form. In a diagonal pattern, mound crumble mixture over filling with alternating strips of mini marshmallows. Bake until filling is hot and crumble with marshmallows are browned, about 30 minutes. Let cool for 15 minutes before serving. j
And now, back to our regularly scheduled programming...
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by Richard S - Dakota Visions Photography, LLC
