Monday, November 29, 2010

Streuseled Sweet Potato Casserole Recipe

I found this recipe in Cooking Light and thought I would try it out. It was pretty easy to make (I took some shortcuts) and it made a TON!

Streuseled Sweet Potato Casserole
About 5 pounds of cubed, peeled sweet potatoes
1/2 cup half and half
1/2 cup maple syrup
1 tsp vanilla extract
3/4 tsp salt
1 egg, lightly beaten
cooking spray
1/2 cup all purpose flour
1/2 cup packed brown sugar
1/4 cup chilled butter, cut in small pieces
1/2 cup chopped pecans
Preheat oven to 375 degrees. Put potatoes in dutch oven, bring to boil. Reduce heat and simmer about 12 minutes until tender. Drain.
Combine half and half and next four ingredients (half and half through egg) in a large bowl. Stir with a whisk. Add potato to egg mixture. Beat with a mixer at medium speed until smooth. Spoon potato mixture into 13x9 pan that is sprayed with cooking spray.
Combine flour and sugar in food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans and sprinkle over potato mixture.
Bake covered for 15 minutes. Continue cooking uncovered for additional 25 minutes or until topping is browned and potatoes are thoroughly heated.

**I used the Ore Ida Steam and Mash Sweet Potatoes instead of peeling my potatoes and cooking them! SO MUCH EASIER! **

**Also, recipe can be easily halved for less servings**

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