"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Streuseled Sweet Potato Casserole Recipe

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

Betsy Kleinman
Added: Sunday, November 9, 2008


5 lbs. fresh sweet potatoes peeled and cubed
cup half and half
1/3 cup maple syrup
1 tsp. vanilla extract
tsp. salt
1 large egg lightly beaten
cup all purpose flour
cup packed brown sugar
cup butter, chilled and cut into small pieces
cup chopped pecans

1. Preheat oven to 375 degrees
2. Boil sweet potatoes until tender, drain
3. Combine the half and half and the 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 13x9 inch baking dish coated with cooking spray.
4. Combine flour and brown 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 degrees for 15 minutes. Uncover and bake an additional 25 minutes.




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