How to cook Streuseled Sweet Potato Casserole
Yield
18 servings (serving size: about 1/2 cup)
Recipe for sweet potatoe casserole Ingredients
• 14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
• 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
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-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 at 375° for 15 minutes. Uncover and bake an additional
25 minutes or until the topping is browned and the potatoes are thoroughly
heated.
Your Recipe for sweet potatoe casserole is ready now
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