Sliced Sweet Potato Casserole with Pecan Crumble & Sage

Serve this sliced sweet potato casserole with pecan crumble and sage with the rest of your winter meal for a show-stopping side.

Recipe by: Monique Polanco of Peaches 2 Peaches

Product Featured: Premier™ Hard-Anodized Nonstick 12-Inch Fry Pan

INGREDIENTS

Filling:

• 3-4 sweet potatoes
• 2 tbsp butter
• 1/2 cup light brown sugar
• 1/2 cup honey
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 3/4 cup orange juice
• 1/2 tsp orange zest
• 1 tsp vanilla extract
• 1/2 tsp salt

Topping:

• 1/3 cup dark brown sugar
• 1/2 cup flour
• 2 tbsp butter, melted
• 1/2 cup pecans
• 3-5 fresh sage leaves, sliced

INSTRUCTIONS

1. Peel and thinly slice sweet potatoes with a sharp knife or a mandoline. Arrange slices in an oven safe nonstick pan. Set aside.
2. In a saucepan over medium heat, add butter and brown sugar. Cook until the butter melts. Add honey, spices, salt, orange zest, and orange juice. Cook for 4 to 5 minutes, until the sugar fully dissolves and the sauce thickens slightly. Remove from heat and add the vanilla. Pour mixture all over the arranged sweet potato slices.
3. Preheat oven to 375 degrees F.
4. Make the topping. In a small bowl, combine the dark brown sugar, flour, and butter. Squeeze the mixture together until it becomes crumbly. Scatter the crumb topping over the sweet potatoes. Top with pecans and sliced sage leaves. Place casserole in the oven and bake for 50 minutes to 1 hour, until sweet potatoes are tender.