This Sweet Potato Crunch casserole is dandy for holiday meals because much of the work can be done in advance. The sweet potatoes are baked in the oven; once partially cooled and peeled, they are mashed and combined with butter, orange liqueur such as Grand Marnier, sugar, salt, and orange zest. The mashed mix is transferred into an 8-inch square baking dish. Once completely cooled, it can be covered with aluminum foil and refrigerated for up to 24 hours.
About an hour before serving, bake the refrigerated spuds, covered, for 15 minutes. Meanwhile, prep the topping, a mix of melted butter, flour, brown sugar, and cayenne. Once transformed into pea-sized pieces, the topping crowns the sweet potatoes and bakes for about 25 to 30 minutes.
Sweet Potato Crunch
Yield: 8 servings
INGREDIENTS
4 pounds sweet potatoes, unpeeled; see cook’s notes
4 tablespoons unsalted butter, melted
2 tablespoons Grand Mariner, see cook’s notes
1 tablespoon packed light brown sugar
1 1/4 teaspoon salt
1 teaspoon grated orange zest
Topping
2/3 cup all-purpose flour
1/3 cup packed light brown sugar
1/4 teaspoon table salt
1/8 teaspoon cayenne pepper
4 tablespoons unsalted butter, melted
Cook’s notes: Buy sweet potatoes of similar size and shape, no more than 1 pound each, so they cook at the same rate. Orange juice may be substituted for the Grand Marnier if you prefer.
DIRECTIONS
1. For sweet potatoes: Adjust oven rack to upper-middle position and heat oven to 400 degrees. Line rimmed baking sheet with aluminum foil. Poke potatoes several times with paring knife and space evenly on prepared sheet. Bake until potatoes are very tender and can be easily squeezed with tongs, 1 1/4 to 1 1/2 hours. Let potatoes sit until cool enough to handle, at least 20 minutes.
2. Remove and discard potatoes peels. Transfer potato flesh to large bowl and mash with potato masher until smooth. Stir in melted butter, Grand Marnier, sugar, salt, and orange zest. Transfer potato mixture to an 8-inch square baking dish and spread into an even layer with rubber spatula.
3. For topping: Whisk flour, brown sugar, salt, and cayenne together in bowl until fully combined. Stir in melted butter until mixture forms clumps. Break into pea-side pieces and distribute evenly over sweet potato mixture.
4. Bake until topping is fragrant and darkened slightly in color and potatoes are hot, about 25 to 30 minutes. Let cool for 25 minutes before serving.
To make ahead; At end of step 2, let sweet potato mixture cool completely. Cover dish with aluminum foil and refrigerate for up to 24 hours. To finish, bake, covered, for 15 minutes. Remove from oven, uncover, and continue with Step 3.
Source: America’s Test Kitchen
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.
