Streuseled Sweet Potato Casserole

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<p>Streuseled Sweet Potato Casserole</p>
Becky Luigart-Stayner; Jan Gautro

Sprinkle a buttery, brown sugar and pecan mixture over the top of the creamy potatoes in this sweet potato casserole that's sweet enough to be dessert.

18 servings (serving size: about 1/2 cup)

Ingredients

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14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
1/2 cup half-and-half
1/2 cup maple 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

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.

Created date

October 2002

Nutritional Information

Calories 250
Caloriesfromfat 23 %
Fat 6.3 g
Satfat 2.4 g
Monofat 2.5 g
Polyfat 1 g
Protein 3.3 g
Carbohydrate 46.1 g
Fiber 2.7 g
Cholesterol 22 mg
Iron 1.2 mg
Sodium 149 mg
Calcium 49 mg