Sunday, November 12, 2006

Streuseled Sweet Potato Casserole

Streuseled Sweet Potato Casserole

(I talked about this recipe here)

5 pounds sweet potatoes, peeled and cut into large pieces
1/2 cup half and half
1/2 cup maple syrup
1 teaspoon vanilla
3/4 teaspoon salt
1 large egg, lightly beaten
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/4 cup butter, cut into small pieces
1/2 cup chopped pecans

Boil potatoes in a large pot of water until tender - about 12 minutes. Drain.
Preheat oven to 375.
Whisk the half and half, syrup, vanilla, salt, and egg in a large bowl.
Add potatoes to the bowl, then beat with a mixer at medium speed until smooth (you can also mash by hand, but the consistency won't be quite as smooth).
Spoon potato mixture into a 9x13 baking pan that has been coated with cooking spray.
Combine flour and sugar in a food processor. Add butter pieces and pulse until the mixture resembles coarse meal (alternatively, if you don't want to use a food processor, stir the flour and sugar together in a bowl, then cut in the butter pieces using two sharp knives or a pastry blender).
Stir pecans into the butter mixture, then sprinkle streusel over the top of the sweet potatoes, distributing evenly.
Cover and bake at 375 for 15 minutes, then uncover and bake an additional 25 minutes, or until the topping is browned and the potatoes are heated through.

makes 18 servings
source: Cooking Light
HUs: 4

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