Ingredients
- 14 cups sweet potatoes (about 5 pounds), peeled and cubed into 1-inch pieces
- 1/2 cup half-and-half
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 3/4 tsp 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 F.
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, maple syrup, vanilla, salt and egg in a large bowl, stirring with a whisk. Add potatoes to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13-by-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 F for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.
This dish can be assembled and frozen up to 2 weeks ahead. Thaw in refrigerator before baking as directed.