Sweet Potato Mash with Pecan Crumbles

Makes 12 servings

Ingredients

Sweet Potato Mash

  • 5 lb sweet potatoes, scrubbed, pierced with fork several times (about 12 large potatoes)
  • 8 oz unsalted butter
  • 6 fl oz (1/2 cup plus 2 tablespoons) heavy cream
  • One (1/2-inch piece) peeled ginger, sliced into 1/4-in-thick pieces
  • 1 vanilla bean or 1 tsp vanilla bean paste or vanilla extract
  • 2 eggs, whisked
  • 1/2 cup dark brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • Pinch grated nutmeg

Pecan Crumble

  • 3/4 cup brown sugar
  • 1 cup finely chopped pecans
  • 1/2 cup all-purpose flour
  • 2 oz unsalted butter, room temperature
  • 1/2 teaspoon kosher salt

Directions

  1. For the sweet potato mash, position a rack in the bottom third of the oven and preheat to 400°F. Place the potatoes on a sheet pan and bake until there is no resistance when the potatoes are pierced, 45 minutes to 1 hour. Carefully slice each potato in half at the equator so it will fit into a potato ricer. Place flesh side down into the ricer and push through into a large bowl. Discard the skins. Repeat with all the potatoes.
  2. Put the butter, cream, and ginger into a medium saucepan. Scrape the seeds from the vanilla bean and place the seeds and pod into the cream. Over medium heat, bring to a simmer. Turn off the heat and let steep for 10 minutes. Remove the vanilla pod and ginger pieces.
  3. In a medium bowl, whisk the eggs, sugar, salt, pepper, and nutmeg together. Then whisk in the steeped cream. Pour the mixture over the riced potatoes. Combine, taste, and adjust seasoning.
  4. For the pecan crumble, in a bowl combine the brown sugar, pecans, flour, butter, and salt. The pecan crumble can be stored wrapped in the refrigerator for 3 days or in the freezer for 3 months.
  5. Grease a 9 by 13-inch baking pan with butter. Evenly distribute the potatoes in the pan and sprinkle on the pecan topping.
  6. Position a rack in the middle of the oven and heat it to 350°F. Bake the sweet potato mash until the center is hot and set, 45 to 60 minutes.

CIA FOODIES


Sweet Potato Mash with Pecan Crumbles

Sweet Potato Mash with Pecan Crumbles
Makes 12 servings

Ingredients

Sweet Potato Mash
  • 5 lb sweet potatoes, scrubbed, pierced with fork several times (about 12 large potatoes)
  • 8 oz unsalted butter
  • 6 fl oz (1/2 cup plus 2 tablespoons) heavy cream
  • One (1/2-inch piece) peeled ginger, sliced into 1/4-in-thick pieces
  • 1 vanilla bean or 1 tsp vanilla bean paste or vanilla extract
  • 2 eggs, whisked
  • 1/2 cup dark brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • Pinch grated nutmeg
Pecan Crumble
  • 3/4 cup brown sugar
  • 1 cup finely chopped pecans
  • 1/2 cup all-purpose flour
  • 2 oz unsalted butter, room temperature
  • 1/2 teaspoon kosher salt

Directions

  1. For the sweet potato mash, position a rack in the bottom third of the oven and preheat to 400°F. Place the potatoes on a sheet pan and bake until there is no resistance when the potatoes are pierced, 45 minutes to 1 hour. Carefully slice each potato in half at the equator so it will fit into a potato ricer. Place flesh side down into the ricer and push through into a large bowl. Discard the skins. Repeat with all the potatoes.
  2. Put the butter, cream, and ginger into a medium saucepan. Scrape the seeds from the vanilla bean and place the seeds and pod into the cream. Over medium heat, bring to a simmer. Turn off the heat and let steep for 10 minutes. Remove the vanilla pod and ginger pieces.
  3. In a medium bowl, whisk the eggs, sugar, salt, pepper, and nutmeg together. Then whisk in the steeped cream. Pour the mixture over the riced potatoes. Combine, taste, and adjust seasoning.
  4. For the pecan crumble, in a bowl combine the brown sugar, pecans, flour, butter, and salt. The pecan crumble can be stored wrapped in the refrigerator for 3 days or in the freezer for 3 months.
  5. Grease a 9 by 13-inch baking pan with butter. Evenly distribute the potatoes in the pan and sprinkle on the pecan topping.
  6. Position a rack in the middle of the oven and heat it to 350°F. Bake the sweet potato mash until the center is hot and set, 45 to 60 minutes.

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