Sweet Potato and Pecan Pavé

By | September 15, 2016

Ingredients

For the potatoes
  • 3 cups heavy cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 pounds sweet potatoes, peeled and sliced very thin
Crumble
  • 8 tablespoons butter, divided and cubed
  • 2 cups pecan pieces
  • 1 teaspoon ground cinnamon
  • ½ cup light brown sugar
  • ½ cup whole rolled oats
  • 2 teaspoons Chinese five spice

Instructions

1. Preheat oven to 350. Coat a 9-inch baking dish with vegetable cooking spray; set aside.

2. Whisk cream, flour, 1 teaspoon cinnamon, allspice, nutmeg, salt and pepper in a large bowl. Add sliced potatoes and stir to coat well.

3. Add 4 tablespoons butter, pecans, 1 teaspoon ground cinnamon and brown sugar to a food processor bowl; pulse until just crumbly. Set aside ½ cup of mixture.

4. Add ½ cup of pecan mixture to 4 tablespoons butter, oats and Chinese five spice to a small bowl and mix together with fingers until butter is just incorporated; set aside.

5. Place ⅓ of coated potatoes evenly on bottom of prepared baking dish. Top with ⅓ of pecan mixture. Repeat 2 additional layers, ending with a layer of potatoes. Top with the oat crumble mixture.

6. Cover pavé with foil and bake for 1 hour. Remove foil and bake an additional 20 to 30 minutes, or until bubbly and potatoes are tender. Let stand 15 to 20 minutes before serving.

Yield: 10 to 12 servings

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Ingredients

For the potatoes
  • 3 cups heavy cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 pounds sweet potatoes, peeled and sliced very thin
Crumble
  • 8 tablespoons butter, divided and cubed
  • 2 cups pecan pieces
  • 1 teaspoon ground cinnamon
  • ½ cup light brown sugar
  • ½ cup whole rolled oats
  • 2 teaspoons Chinese five spice

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