½ cup pecans
3 tablespoons unsalted butter
½ cup all-purpose flour
3 tablespoons light brown sugar
½ teaspoon ground cinnamon
½ teaspoon salt
6 cups sweet potato puree
⅔ cup half-and-half
¼ cup melted unsalted butter
1 teaspoon vanilla extract
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
1 orange half
1 tablespoon sugar
3 large egg yolks
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Spread the pecans in an even layer in the June Pan.
½ cup pecans
June Pan
measuring cups
Place the June Pan on the middle shelf of the June Oven. Toast the pecans 6 minutes, until they are fragrant and lightly browned. Remove the pecans from the June Oven immediately pour in a medium bowl to prevent burning.
June Oven
medium bowl
Lightly coat the interior of the baking dish with nonstick cooking spray.
nonstick cooking spray
square baking dish
With the shelf in the middle position, preheat the June Oven to 375℉ on the Bake cook mode using the button below.
Add the sweet potato puree, half-and-half, melted butter, vanilla, salt and pepper to a food processor. Add the nutmeg and cayenne, if using.
6 cups sweet potato puree
⅔ cup half-and-half
¼ cup melted unsalted butter
1 teaspoon vanilla extract
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
food processor
liquid measuring cup
¼ teaspoon cayenne pepper
measuring spoons
Zest the orange half directly into the food processor, then squeeze the juice directly into the food processor.
1 orange half
zester
citrus juicer
Process the casserole filling, scraping down the bowl as necessary, until completely smooth, about 1-2 minutes. Taste the filling and, if desired, add sugar by the teaspoonful, mixing well after each addition. Add the egg yolks, then process again until the filling is completely smooth.
spatula
1 tablespoon sugar
3 large egg yolks
Scrape the casserole filling into the prepared baking dish and smooth the top with a spatula.
To the bowl with the pecans, add the softened butter, flour, brown sugar, cinnamon (if using) and salt. With your fingers, rub the ingredients together until the butter is incorporated and the mixture resembles large bread crumbs. While rubbing, break the nuts into uneven pieces.
3 tablespoons unsalted butter
½ cup all-purpose flour
3 tablespoons light brown sugar
½ teaspoon salt
Sprinkle the streusel evenly over the filling, covering the entire surface. Use all the streusel.
Transfer the casserole to the middle shelf of the June Oven. Bake for 40 minutes, until the casserole has puffed slightly and the topping is golden brown. If desired, follow on-screen instructions to continue cooking until the topping is brown.
Remove the casserole from the June Oven and allow to cool 10 minutes before serving.
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