Rockford loves sweet potato casserole. He saw this recipe on America’s Test Kitchen and wanted to give it a shot. He cut the recipe in half and served it as part of a Festival of Sides. Mmmmmm … so good. He thought there was too much cumin, but I thought it was perfect.

Candied Sweet Potato Casserole
Serves six as a side dish.
Sweet Potatoes
4 tablespoons unsalted butter (1/2 stick), cut into 1-inch chunks
2.5 pounds sweet potatoes, peeled and cut into 1-inch cubes
1/2 cup packed light brown sugar
3/4 teaspoons table salt
1/4 teaspoon ground black pepper
1/4 cup water
Pecan Topping
1 cup pecan halves
1/4 cup packed light brown sugar
1 egg white , lightly beaten
Pinch table salt
Pinch cayenne pepper
Pinch ground cumin

For the Sweet Potatoes: Melt the butter in a large Dutch oven over medium-high heat. Add the sweet potatoes, brown sugar, salt, pepper, and water; bring to a simmer. Reduce the heat to medium-low, cover, and cook, stirring often, until the sweet potatoes are tender (a paring knife can be slipped into and out of the center of the potatoes with very little resistance), 45 to 60 minutes.

When the sweet potatoes are tender, remove the lid and bring the sauce to a rapid simmer over medium-high heat. Continue to simmer until the sauce has reduced to a glaze, 7 to 10 minutes.

For the Topping: Meanwhile, mix all the ingredients for the topping together in a medium bowl; set aside.

Adjust an oven rack to the middle position and beat the oven to 450 degrees. Pour the potato mixture into a 13 by 9-inch baking dish (or a shallow casserole dish of similar size). Spread the topping over the potatoes. Bake until the pecans are toasted and crisp, 10 to 15 minutes. Serve immediately. 7 Points per serving.