Prep Time
8 Mins
Cook Time
15 Mins
Yield
8 to 10 servings

These sweet potatoes are beaten with a mixer and heated on the stove, keeping your oven free for other holiday baking. Crème fraîche is a surprise ingredient blended in along with maple syrup for an indulgent twist to traditional sweet potato casserole. And instead of marshmallow topping, try these cinnamon-glazed pecans. You won't be able to stop nibbling on them.

How to Make It

Step 1

Grind cinnamon sticks to a fine powder in a coffee grinder; set aside.

Step 2

Cook sugar and 3 tablespoon butter in a small saucepan over medium-high heat 3 minutes or until melted and golden. Add pecans, and cook 2 minutes until pecans are toasted and glazed, stirring frequently.

Step 3

Stir in cinnamon and 1/4 teaspoon salt. Spread pecans on wax paper, and set aside to cool.

Step 4

Combine sweet potatoes, 1/4 cup butter, ginger, 1 teaspoon salt, and nutmeg in a large bowl. Beat at low speed with a hand mixer 1 minute; beat at high speed 2 minutes.

Step 5

Gently fold crème fraîche, maple syrup, extract, and balsamic vinegar into sweet potatoes. Transfer to a saucepan. Bring to a simmer over medium-low heat. Simmer, covered, 10 minutes, stirring occasionally. Spoon potatoes into a serving dish, and sprinkle with glazed pecans.

Step 6

*Find crème fraîche with other specialty cheeses in the deli section of many upscale markets.

Christmas with Southern Living 2007

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