Maple Squished Sweet Potato Bake W/ Spiced Pecan Streusel |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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I have no idea where I found this recipe, but I'm adding to our Thanksgiving menu this year. Ingredients:
4 lbs sweet potatoes, peeled and quartered (about 6 large) |
6 tablespoons butter |
3/4 teaspoon salt |
1/3 cup whole milk |
1/2 cup real maple syrup |
2 eggs, beaten |
6 tablespoons butter, softened |
3/4 cup packed brown sugar |
1/2 cup flour, plus |
2 tablespoons flour |
1 1/4 cups chopped pecans |
1/4 teaspoon ground cloves |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees.
2. Grease a 9-by- 13-inch baking dish; set aside.
3. In a large pot of water, bring sweet potatoes to a boil.
4. Reduce the heat and simmer 25 to 30 minutes until tender.
5. Drain well.
6. Transfer potatoes to a mixer and add butter and salt.
7. Mix until butter is melted.
8. In succession, add milk, syrup and beaten eggs, beating potatoes between additions and scraping down sides of bowl.
9. Mix potatoes until smooth.
10. Transfer potato mixture into the reserved baking dish and smooth the top.
11. To make the topping: In a small bowl, mix butter, brown sugar, flour, pecans, cloves, cinnamon, nutmeg and salt well, then sprinkle evenly over potatoes.
12. Bake, uncovered, in preheated oven for about 25 to 30 minutes, until potatoes are hot through and streusel is toasted and crunchy.
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