The CA Sweet Potato Board teamed up with The Painted Table & Rosenthal Olive Ranch to make the BIGGEST Sweet Potato Casserole in history!
Here’s a home-sized recipe we love:
Butter Pecan Sweet Potatoes
Ingredients
8 medium sweet potatoes (5 lbs.)
2 Tbsp. olive oil
coarse salt
2 Tbsp. butter, cut into small pieces
2 Tbsp. light brown sugar
1/3 c. pecan pieces
1/8 tsp. cayenne pepper
Directions
1. Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with coarse salt.
2. Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25-30 minutes.
(Note: To make ahead (up to 5 hours) prepare recipe through step 2. Cool; cover and refrigerate. About 15 minutes before ready to serve, proceed with recipe.
3. Sprinkle with butter, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately.
Recipe credit: marthastewart.com