Dessertscountryliving
Sweet-Potato Spoon Bread with Caramel-Pecan Topping
This sweet take on spoon bread makes a delectably rich ending to a holiday meal.
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min👤 Carrie Purcell📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●food processor
- ●oven
- ●saucepan
- ●whisk
📝 Preparation Steps
1
Preheat oven to 350°F. In a food processor, pulse the first 9 ingredients until smooth. Butter six 4-ounce ramekins. Divide sweet-potato mixture among ramekins; place on a baking sheet and bake until golden and slightly puffed up, about ⏱️ 30 minutes. Let cool for ⏱️ 10 minutes.
2
Meanwhile, in a medium, heavy-bottomed saucepan over medium-low heat, cook 1/4 cup water and granulated sugar until sugar dissolves, about ⏱️ 5 minutes; do not stir. Increase heat to medium-high and boil, without stirring, until syrup becomes a deep-amber color, 5 to ⏱️ 6 minutes. Remove from heat and whisk in cream. Stir in butter and sea salt. Add pecans and stir to coat. Let cool for ⏱️ 10 minutes.
3
To serve, top each spoon bread with 1/6 cup of the salted-caramel pecans.
Nutrition Facts
calories
737 calories
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