Bistro Pecan Sweet Potato Casserole

During the holiday season, the team at Bistro to Go offers pans of gourmet food, hot and ready to eat or cold, ready to reheat, so that your energy can focus on entertaining and soaking up quality time with loved ones instead of in the kitchen. Below, Bistro shares with TABLE readers the recipe for one of their more sought-after to-go pan offerings: Pecan Sweet Potato Casserole. This recipe makes a great side dish for the holiday season, and beyond.

Bistro Pecan Sweet Potato Casserole

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• Author: Chef Kevin Hermann
• Yield: Serves 6-8 1x

Print Recipe

Description

This recipe might even be better than your grandma’s…

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Ingredients

Scale 1x2x3x

• 3 cups mashed sweet potatoes (fresh, no skins)
• 1 cup brown sugar
• 2 eggs lightly beaten
• 1 tsp vanilla
• 1/2 cup half and half cream
• 1/2 cup melted butter

For the topping:

• 1/2 cup brown sugar
• 1/3 cup flour
• 1/2 cup melted butter
• 1 cup chopped pecans

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Instructions

1. Combine first six ingredients, mix until full incorporated.
2. Pour into a buttered 1-1/2 to 2 square casserole dish.
3. Mix remaining topping ingredients together. It will look like wet pie dough.
4. Drop little bits of topping over top of sweet potato mixture.
5. Bake Sweet Potato Casserole at 350 degrees for 30-40 minutes until hot and browned.

Recipe by Chef Kevin Hermann, Bistro to Go
Photo courtesy of Bistro to Go

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