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
- 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
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 cup butter, cut in pieces
- 1/2 cup chopped pecans
- 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 9x13" 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).