Sweet-Potato Spoon Bread with Caramel-Pecan Topping
This sweet take on spoon bread makes a delectably rich ending to a holiday meal. Country Living
Servings: 6
Ingredients
- 2 cups leftover roasted or boiled sweet potatoes
- 1-1/4 cup light-brown sugar
- 3 large eggs
- 1 cup whole milk
- 1 cup orange juice
- 2 tbsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 4 tbsp unsalted butter
- 1 cup granulated sugar
- 3/4 cup heavy cream
- 1 tsp Sea Salt
- 1 cup toasted pecan halves
Instructions
- Preheat oven to 350 degrees 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.
- 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.
- To serve, top each spoon bread with 1/6 cup of the salted-caramel pecans.