Streuseled Sweet Potato Casserole

By

Cooking Light

NOVEMBER 2002

Occassionally, I substitute out vanilla flavored milk or vanilla liquid coffee creamer for the half and half and the results are delicious. Mom told me it's the best she ever had!


Amount per serving

Calories: 250
Calories from fat: 23%
Fat: 6.3g
Saturated fat: 2.4g
Monounsaturated fat: 2.5g
Polyunsaturated fat: 1g
Protein: 3.3g
Carbohydrate: 46.1g
Fiber: 2.7g
Cholesterol: 22mg
Iron: 1.2mg
Sodium: 149mg
Calcium: 49mg

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  • 18

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

Preparation

Step 1

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.

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