Sweet Potato and Pecan Pavé
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
