Savory Chipotle Sweet Potato Casserole with Sourdough Sage Pecan Bread Crumb Topping
Courtesy of Leigh Ann Chatagnier
5 cups peeled and steamed or roasted sweet potatoes (4-5 potatoes)
1 stick melted butter
2-1/2 tablespoons finely diced chipotle peppers in adobo, plus 1 teaspoon of the chipotle pepper liquid
1-1/2 tablespoons salt
1 teaspoon pepper
1/2 cup milk
2 teaspoons honey
For the topping:
1/2 stick melted butter
2 cups stale sourdough bread, crumbled
1 tablespoon fresh sage, chopped
1 cup pecans, chopped
1 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 350 degrees F.
In a stand mixer or large bowl, combine sweet potatoes, butter, chipotle peppers, eggs, milk, and honey. Mix on medium speed until smooth and creamy. Season with salt and pepper.
Place whipped chipotle sweet potatoes into a 9x13-inch baking dish and spread into an even layer.
Make bread crumb topped by mixing together melted butter with bread, sage, pecans, salt, and pepper. Spread the mixture evenly on top of the sweet potatoes.
Bake for 25-30 minutes until cooked through and topping is golden brown.