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Mashed Sweet Potatoes with Pecan Streusel Recipe

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This recipe for Mashed Sweet Potatoes with Pecan Streusel is from The Loos Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
10 medium-size tan-skinned sweet potatoes (about 6 lbs), scrubbed
1 cup butter, room temp
1/3 cup honey
1 ½ cups pecan pieces
¾ cup (packed) golden brown sugar
½ cup all purpose flour
Directions:
Directions:
Preheat oven to 400º. Pierce sweet potatoes with fork. Place on rimmed baking sheet or in roasting pan and bake until almost soft, about 50 minutes. Let sweet potatoes stand at room temp until cool enough to handle, about 15 minutes (maintain oven temp). Cut sweet potatoes in half. Scoop flesh from sweet potatoes into large bowl. Add ½ cup butter and honey; beat with wooden spoon until blended and fluffy. Season to taste with salt. Transfer to 8- to 10-cup ovenproof baking dish.

Mix nut, sugar, and flour in bowl. Add ½ cup butter; mix with fingertips until coarse crumbs form. (Potatoes and streusel can be made 1 day ahead. Cover separately; chill. Before continuing, preheat oven to 400º.) Sprinkle streusel over potatoes. Bake until top is golden brown and potatoes are hot, about 25 minutes.

 

 

 

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