This traditional Rosh Hashanah vegetable dish has a crisp, candy-like topping — an extra sweet way to welcome the Jewish new year. You can use baked, boiled, or canned sweet potatoes.
3 cups cooked sweet potatoes, mashed
1/2 cup brown sugar
1/2 cup butter, melted
1/2 cup milk
1 tsp vanilla extract
3/4 cup brown sugar
1/3 cup all-purpose flour
1/3 cup butter, melted
1 cup pecans, roughly chopped
Step 1: To prepare mashed sweet potatoes, scrub potatoes well and microwave for 6-8 minutes or until potatoes are soft throughout. Sweet potatoes can also be boiled for 20-24 minutes or until soft. Canned sweet potatoes work beautifully, as well.
Step 2: Preheat oven to 350°F. In mixing bowl, combine mashed sweet potatoes with brown sugar, melted butter, milk, eggs, and vanilla. Break up any chunks of sweet potato with your spoon. Mixture should be totally smooth.
Step 3: In a separate bowl, use fingers to combine brown sugar, flour, melted butter, and pecans for the topping. Set aside.
Step 4: Spoon sweet potato mixture into oven-safe dish, and sprinkle pecan mixture evenly on top.
Step 5: Bake for 30-35 minutes, until sweet potatoes are warmed through and the topping has formed a crust.
Reprinted with permission from Jill Colella Bloomfield's Jewish Holidays Cookbook (2008 DK Publishing).