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Streuseled Sweet Potato Casserole

Streuseled Sweet Potato Casserole
Becky Luigart-Stayner; Jan Gautro
Yield

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

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.

  3. 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.

  4. 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.

  5. 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.