STREUSELED SWEET POTATO CASSEROLE

By Marinel

I did this one for Thanksgiving 2011. It was a real treat.

Ingredients

• 14 cups (1 inch) cubed peeled sweet potato (about 5 pounds)
• 1/2 cup 1/2 and 1/2
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 3/4 teaspoon salt
• 1 large egg, lightly beated
• cooking spray
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup chilled butter (1/2 stick) cut into small cubes
• 1/2 cup chopped pecans

Preparation

Step 1

1. Preheat oven to 375

2. Place potato in a Dutch oven and cover with water. Bring to a boil. Reduce heat, simmer 12 minutes or until tender. Drain

3. Combine the half-and half and next 4 ingredients (half and half through egg) in a large bowl, stirring with a whisk. dd 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.

5. 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.