MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: 3-Ingredient Sweet Potato Casserole w/Maple Pecans
 Categories: Five, Potatoes, Nuts
      Yield: 9 servings
 
           Olive oil (for pan)
  5 1/2 lb Sweet potatoes; peeled, in
           - 1 1/2" pieces
      2 ts Kosher salt; divided, +
           - more
  1 1/4 c  Pure maple syrup: divided
      2 c  Pecan halves
  1 1/2 ts Fresh ground black pepper:
           - divided
 
  Set oven to 350┬░F/175┬░C.
  
  Oil a 3 qt. baking dish. Cook potatoes in a large pot of
  boiling salted water until very tender, about 12 minutes.
  Drain; let sit in colander 15 minutes.
  
  Meanwhile, heat 1/2 cup syrup in a large skillet over
  medium-high. Add pecans, 3/4 tsp. salt, and 1 tsp. pepper
  and cook, stirring constantly, until syrup has evaporated
  and pecans are glazed, about 5 minutes. Transfer to a
  parchment-lined rimmed baking sheet and let cool.
  
  Purée potatoes, 1 1/2 cups water, and remaining 3/4 cup
  syrup, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a food
  processor until smooth. Transfer potato mixture to
  prepared baking dish.
  
  Coarsely chop pecans and sprinkle evenly over potato
  mixture.
  
  Bake casserole until top is lightly browned, about 40
  minutes. Let sit 15 minutes before serving.
  
  DO AHEAD: Casserole can be assembled, without topping, 2
  days ahead; cover and chill. Candied pecans can be made 2
  days ahead; store in an airtight container at room
  temperature.
  
  ABOUT 3-INGREDIENT RECIPES: We show you how to make great
  food with just three ingredients (plus staples like oil,
  salt, and pepper).
  
  Anna Stockwell
  
  Epicurious | September 2016
  
  Yield: Serves 8-10
  
  MM Format by Dave Drum - 12 November 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

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