Last Update: 07/29/07
ONA Recipe Box -- Streuseled Sweet Potato Casserole
Serves 18 Printer-friendly version
Ingredients
14 cups (1-inch) cubed peeled sweet potato (about 5
pounds)
1/2 cup half-and-half
1/2 cup maple syrup, or pancake 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
Preparation Instructions
Preheat oven to 375 degrees. Place potato in Dutch oven and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain. Combine the half-and-half, syrup, vanilla, salt and 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. (This can also be done with a pastry cutter, or two butter knives, if you don't have a food processor.) Stir in pecans; sprinkle over potato mixture.
Cover with foil (shiny side down) and bake at 375 degrees for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.
Nutritional Analysis
Per 1/2-Cup Serving: Calories 250 Protein 3.3g Fat 6.3g Carbohydrates 46.1g Fiber 2.7g Sodium 149mg Calories from fat 57