Sweet potato crunch
Ingredients
Scale
- 4 pounds sweet potato.
- 2 Tablespoons maple syrup.
- 1 teaspoon vanilla.
- 1 Tablespoon butter (melted)
- 1 1/2 teaspoon ground cinnamon
- 1/4 cup heavy cream
- 1/2 cup 65g flour
- 1/4 cup 45g brown sugar
- 1 cup 100g pecans, chopped and divided.
- 1/2 cup maple syrup
- 8 Tablespoons cold butter (divided.)
Instructions
- Preheat oven to 400F, line a baking sheet with aluminum foil.
- Wash and clean the sweet potato, place them on the baking sheet.
- With a sharp knife cut a slit in each one and arrange on the baking sheet.
- Bake in the oven for 1 to 1 and a half hour until they are cooked and soft.
- Set aside to cool down so you can handle.
- Reduce oven to 350F.
- Scoop the sweet potato flesh out and place in a deep bowl. Mash with a fork or a potato masher to your desired texture.
- Add maple syrup, vanilla extract, melted butter, cinnamon and heavy cream.
- Mix everything well together and taste to make sure you do not need more maple syrup. This depends greatly on the sweetness of your sweet potato.
- Place the sweet potato mixture on a 2-3 quarts baking dish and level with the back of a spoon.
- Make the crunch topping:
- Maple syrup sauce: