Easy and comforting, here's a casserole for the busiest of nights.
1kg (about 3) orange sweet potatoes (kumara), peeled, chopped
220 g (1 cup) caster sugar
1 tsp vanilla extract
2 eggs, lightly beaten
220 g (1 cup firmly packed) brown sugar
80 g butter, melted
120 g (1 cup) pecans
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180C. Cook sweet potatoes in a saucepan of boiling water for 15 minutes or until soft. Drain and mash.
Combine mashed sweet potato with caster sugar, vanilla, eggs, and ½ tsp salt, and pour into a 2L-capacity ovenproof dish. Combine brown sugar, butter and pecans. Scatter over sweet potato mixture. Bake for 30 minutes or until pecans are golden and caramelised.
As seen in Feast Magazine, Issue 16, pg93.
Photography by Alan Benson