Streusel Sweet Potatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Timing Tip: Dish can be assembled up to 1 day ahead and streusel made up to 1 week ahead.
Calorie Trimmer: Switch to reduced-calorie pancake syrup and to reduced-calorie margarine.
31/2 lbs medium-size sweet potatoes, peeled
3/4 c. pancake syrup
1/2 cup orange juice
1/4 c. butter or margarine, cut in small pieces
Streusel topping
1/4 c. all-purpose flour
3 Tbsp. packed light-brown sugar
1/2 tsp. ground cinnamon
1/3 c. pecans, coarsely chopped
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Directions: |
Directions:1. Heat oven to 325ºF. Lightly grease a shallow 1 1/2-quart baking dish or casserole.
2. Cook potatoes in water to cover 20 to 30min. or until firm-tender. Drain and cool under cold water. Slice in 1/2-inch thick rounds. In prepared dish, arrange rounds in concentric circles, overlapping slices slightly.
3. Mix 1/2 c. pancake syrup with the orange juice. Pour over potatoes. Dot with 1 Tbsp butter. Cover tightly with foil. (Can be made ahead to this point and refrigerated. Bring to room temp. before baking.) ( 2-3hours)
4. Bake 20 to 30 min. until hot and potatoes have absorbed some liquid.
5. Streusel Topping: Mix flour, sugar and cinnamon in a medium-size bowl. With a pastry blender or 2 knives cut in remaining 3 Tbsp. butter until mixture resembles very coarse crumbs. Stir in chopped pecans. Refrigerate if making ahead.
6. Remove potatoes from oven. Uncover and sprinkle with streusel. Bake uncovered 15 minutes or until topping is bubbly an slightly browned. Pour on remaining 1/4 c. pancake syrup.
Makes 12 servings. |
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Personal
Notes: |
Personal
Notes: The Schuurman family generously lent me their mini van for 3 months, while I was finding a replacement for Fiora.
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