Streuseled Sweet Potato Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Sprinkle a buttery, brown sugar and pecan mixture over the top of the creamy potatoes in this sweet potato casserole that's sweet enough to be dessert. Ingredients:
14 cups (1-inch) cubed peeled sweet potato (about 5 pounds) |
1/2 cup half-and-half |
1/2 cup maple syrup |
1 teaspoon vanilla extract |
3/4 teaspoon salt |
1 large egg, lightly beaten |
cooking spray |
1/2 cup all-purpose flour |
1/2 cup packed brown sugar |
1/4 cup chilled butter, cut into small pieces |
1/2 cup chopped pecans |
Directions:
1. Preheat oven to 375°.
2. Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
3. Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
4. Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
5. Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.
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