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

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.

Ratings & Reviews

managermom's Review

itsgigi
January 26, 2010
This recipe was different. I baked it in a casserole like the others; however, my family was not crazy about it and told me they didn't mind if I didn't fix it again. It was a little too time consuming for the neutral outcome. I will probably skip this one.

itsgigi's Review

racheal218
April 10, 2009
I cut this in half to try, even the egg but it needs at least the whole egg for moisture. I also did it in a casserole and topped it with the extra pecans and we all liked it a lot. I will definitely make it again, probably for a veggie dish for Seder next year as the sweet was nice with the brisket I served, and I will also pass it along to friends and family as I think the younger children will like it as well. It is hard to find vegetable dishes that are different and tasty and this certainly fits that bill. Thanks SL

racheal218's Review

managermom
November 12, 2008
I made this with my aunt. Instead of putting it in remecans we put it in a casserole dish. Then we baked it a little longer by putting a flour, brownsuger, butter crumb mixture on top with the pecans. Its outstanding