Wednesday, November 26, 2008

Streuseled Topped Sweet Potato Casserole

This is one of my fave recipes from Cooking Light magazine.

I've made many times before NOT for Thanksgiving, and it works pretty darn well with a lot of entrees. Plus it tastes even better as a leftover...

pictures are from Cooking Light magazine, not me.

Assemble the potato mixture and sprinkle with the streusel, then freeze the casserole up to 2 weeks ahead of Thanksgiving. Thaw in refrigerator and bake as directed. Or cook just the potatoes a day ahead, mash and refrigerate and proceed with the recipe as directed (starting with the addition of half-and-half) the day you're serving the dish.

Add 1/8 teaspoon ground red pepper if you want to add a bit of heat to this sweet dish. **I never do, I like it sweet :)**

18 servings (serving size: about 1/2 cup)

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.

Nutritional Information
Calories: 250 (23% from fat)
Fat: 6.3g (sat 2.4g,mono 2.5g,poly 1g)
Protein: 3.3g
Carbohydrate: 46.1g
Fiber: 2.7g
Cholesterol: 22mg
Iron: 1.2mg
Sodium: 149mg
Calcium: 49mg

1 comment:

Brandon said...

MMMmmm that sounds so good! Happy ThanksGiving~