Streuseled Sweet Potato Casserole
.
Yield
18 servingsPrep
8 minCook
52 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | cups |
sweet potatoes, or yams
(1-inch) cubed peeled, about 5 pounds |
|
| ½ | cup |
light cream (half&half)
|
|
| ½ | cup |
maple syrup
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | large |
eggs
lightly beaten |
|
| 1 | x |
nonstick cooking spray
|
* |
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
brown sugar, light
packed |
*
|
| ¼ | cup |
butter
chilled, cut into small pieces |
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.3 | l |
sweet potatoes, or yams
(1-inch) cubed peeled, about 5 pounds |
|
| 118 | ml |
light cream (half&half)
|
|
| 118 | ml |
maple syrup
|
|
| 5 | ml |
vanilla extract
|
|
| 3.8 | ml |
salt
|
|
| 1 | large |
eggs
lightly beaten |
|
| 1 | x |
nonstick cooking spray
|
* |
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
brown sugar, light
packed |
*
|
| 59 | ml |
butter
chilled, cut into small pieces |
|
| 118 | ml |
pecans
chopped |
|
Directions
Preheat oven to 375°.
Place potato in a Dutch oven, and cover with water.
Bring to a boil.
Reduce heat; simmer 12 minutes or until tender.
Drain.
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.
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.
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.
