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Rosemary Sweet Potato Casserole with Pecans
PINCH ME, I'M EATING15Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 5 lb. sweet potatoes (about 6-7, peeled and cut into 1 inch cubes)
- 5 Tbsp. butter
- 1/2 cup milk (plus more if needed)
- 3 Tbsp. fresh rosemary (finely chopped)
- 2 Tbsp. fresh thyme
- 1 1/2 tsp. kosher salt (to taste)
- 1 tsp. freshly ground black pepper
- 2 Tbsp. brown sugar
- 2 cups pecan halves (about 8 oz)
- 1 egg white
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 4 Tbsp. unsalted butter (melted)
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