Whiskey in a Teacup: What Growing Up in the South Taught Me About Life, Love, and Baking Biscuits

by Reese Witherspoon

Sweet Potato Casserole with Candied Pecan Crust 8 medium sweet potatoes (about 31/2 pounds), peeled 1/3 cup Grade B maple syrup 11/2 teaspoons salt 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/3 cup heavy cream 1 cup mini marshmallows (optional) 1/2 cup all-purpose flour 1/2 cup packed dark brown sugar 1/4 teaspoon kosher salt Freshly grated nutmeg 4 tablespoons cold butter, cut into small cubes 1/2 cup toasted pecan pieces 1. Preheat the oven to 375°F. Lightly grease an 11-by-7-inch baking dish. 2. Slice the potatoes and place in a Dutch oven. Fill the pan with water to just cover the slices. Bring to a boil over high heat. Reduce heat to low, cover, and simmer until tender, about 15 minutes. Drain and transfer to a large bowl. 3. Add the maple syrup, salt, vanilla extract, cinnamon, and cream to the hot potatoes. Mash with a potato masher or beat with a hand mixer until smooth. Transfer the puree to the prepared baking dish. Top evenly with mini marshmallows, if desired. 4. To prepare the crust, combine the flour, sugar, salt, and a few gratings of nutmeg in a bowl. Cut the butter cubes into the mixture using two knives or a pastry blender until it resembles coarse meal. Stir in the pecan pieces and sprinkle over the top of the casserole. Cover with foil and bake for 15 minutes. Uncover and continue baking for 20 to 25 minutes, or until the top is caramelized and fragrant.