Ingredients
- 14 cups of 1" cubes peeled sweet potatoes (about 5 lb)
- 1/2 cup half-and-half
- 1/2 cup maple syrup
- 1 tea. vanilla
- 3/4 tea. salt
- 1/8 tea. red pepper flakes
- 1 egg, lightly beaten
- cooking spray
- 1/2 cup 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 degrees.
Place potatoes 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 5 ingredients (half-and-half thru eggs) 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 9x13 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 degrees for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.