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Streuseled Sweet Potato Casserole Recipe

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This recipe for Streuseled Sweet Potato Casserole, by , is from The POPP Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Brown
Added: Wednesday, March 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
14 cups (1 inch) cubed peeled sweet potato (about 5 lbs.)
1/2 c. half and half
1/2 cup maple syrup
1 t. vanilla extract
3/4 t. salt
1 large egg, lightly beaten
Cooking spray
1/2 c. all-purpose flour
1/2 c. packed brown sugar
1/4 c. chilled butter, cut into small pieces
1/2 c. chopped pecans

Directions:
Directions:
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 in. 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.

Number Of Servings:
Number Of Servings:
18 servings
Personal Notes:
Personal Notes:
Can assemble the potato mixture and sprinkle with the streusel, then freeze the casserole up to 2 weeks ahead of time. Thaw in the fridge and bake as directed. Or cook just the potatoes a day ahead, mash and refrigerate and proceed with the recipe as directed (starting with the addition of half-and-half) the day you are serving the dish.
Add 1/8 t. ground red pepper if you want to add a little "heat" to this sweet dish.

 

 

 

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