This Sweet Potato Supreme recipe is naturally gluten free and packed full of flavour. This was a standard recipe at home, during the holidays whether it be Thanksgiving or Christmas dinner.
It’s lovely as the sweetness of the dish goes extremely well with savoury meats and other side dishes. The other fantastic thing is that this can be made up well in advance (one to two days if you’d like) and kept in the fridge until you are ready to eat. Once prepared, it only needs heat in the oven (or microwave if you are in a pinch).
This recipe serves four people so double the recipe as you see fit.
- 2 Cups Baked Sweet Potatoes
- 2 Tablespoons Melted Butter
- 2 Tablespoons Cream, Milk, or Almond Milk
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Paprika
- 1/2 Cup Butter
- 1/2 Cup Brown Sugar
- 1 Cup Raw Pecan Halves
Preheat oven to 350F or 180C. Slice sweet potatoes in half and bake face down on a cookie sheet for about 40 minutes or until cooked. Potatoes are done when soft and tender. Turn over and allow to cool for 30 minutes, or until cool enough to handle.
In a large bowl, scoop out the potato while disregarding skins. You should have two cups of mashed sweet potatoes in total. Roughly mash sweet potatoes with a fork or potato masher.
Add melted butter, cream, salt and paprika and mix well. Transfer to an oven proof dish and set aside.
In a small saucepan on medium heat, melt butter and sugar until just dissolved. Do not over cook or the sugar will candy and your topping will crack and go hard. You want to be left with a soft, gooey caramel texture. Gently pour on top of the sweet potato mix and spread evenly with the back of a spoon.
Finally, finish by placing pecan halves across on the caramel sauce until the entire dish is covered. At this point, cover and refrigerate until ready to cook. Or cook immediately in a preheated oven until entirely heated through. A half hour in a 350F or 180C oven should do.