Prep Time
25 Mins
Bake Time
1 Hour 7 Mins
Cool Time
15 Mins
Yield
Makes 8 servings
Photo: Jennifer Davick; Styling: Mindi Shapiro Levine

How to Make It

Step 1

Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant. Cool in pan on a wire rack 15 minutes or until completely cool. Reserve 3 Tbsp. pecans. Reduce oven temperature to 325°.

Step 2

Stir together sweet potatoes, next 9 ingredients, and remaining pecans in a large bowl until blended; spoon mixture into 8 (8-oz.) lightly greased ramekins.

Step 3

Bake, covered, at 325° for 45 minutes. Increase oven temperature to 350°; uncover and bake 15 minutes or until edges are golden brown. Top evenly with reserved toasted pecans.

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