I got this from Cooking Light magazine a few years ago and somehow never posted it. Since it was specifically requested that I bring this to our Thanksgiving dinner, I figured I’d better post it so I don’t lose it! Next time I’m going to halve this recipe though. We tend to do a lot of side dishes and a 9×13 pan of sweet potatoes meant there were a LOT of leftovers, although we packaged them up in smaller portions and sent them home with various guests. Leftovers heat well. Ours are gone already.
Sweet Potato Streusel
Ingredients
- 5 pounds sweet potatoes, peeled and cut in 1″ cubes
- 1/2 cup half and half
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1/2 tsp salt
- 1 egg
Streusel topping:
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 cup butter, cut in pieces
- 1/2 cup chopped pecans
Instructions
- Cover the sweet potatoes with water and simmer about 12 minutes, then drain. Mix with half and half, maple syrup, vanilla, salt and egg. Spread into a 9×13″ pan.
- Use a food processor or mixer to make the streusel. Combine all the ingredients except the pecans and pulse, then mix in the pecans. Sprinkle across the top of the sweet potatoes.
- You can do all this ahead of time and freeze if you want. Or do the night before and refrigerate. If you’ve frozen it, thaw before baking.
- Bake at 350 for half an hour (a bit longer if cold).
This sounds excellent! I’m going to bring this to our family dinner for Christmas! Thanks for posting!
Thanks for the delicious recipe. I’m a sweet potato lover and have a website that’s all about this nutritional superfood. Check out my site at http://www.All-About-Sweet-Potatoes.com when you have a chance.
Sincerely,
Ellen