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Ingredients
| sweet potatoes: 5 lbs |
| half and half cream: 1/2 cup |
| maple syrup: 1/2 cup |
| vanilla extract: 1 tsp |
| salt: 3/4 tsp |
| eggs: 1 (large//lightly beaten) |
| cooking spray |
| all-purpose flour (unsifted): 1/2 cup |
| light brown sugar (packed): 1/2 cup |
| salted butter: 1/4 cup (chilled//cut into small pieces) |
| pecans (chopped): 1/2 cup |
Streuseled Sweet Potato Casserole
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
45 min -
Servings
18 serving(s)
Tags
- Preheat oven to 375 degrees.
- Place potatoes in large pot of water and cook until tender.
- Drain, cool slightly and peel.
- Cut into chunks.
- Combine the half-and-half and next 4 ingredients 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 degrees for 15 minutes.
- Uncover and bake 25 minutes more or until the topping is browned and the potatoes are heated through.