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Streuseled Sweet Potato Casserole Recipe

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This recipe for Streuseled Sweet Potato Casserole, by , is from Our Mother's Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Clement Pouliot
Added: Thursday, September 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
14 cups 1-inch cubed peeled sweet potato (5 lbs)
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

Directions:
Directions:
Preheat oven to 375.

Place potatoes in a dutch oven, and cover with water. Bring to a boil. Reduce heat, simmer 12 minutes or until tender.

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 for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatos are thoroughly heated.

Number Of Servings:
Number Of Servings:
18 1/2 C. servings
Personal Notes:
Personal Notes:
This recipe is from Cooking Light Magazine. You can assemble the casserole and sprinkle with streuselI and freeze up to 2 weeks. Thaw and bake as directed.

 

 

 

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