Want to Jazz Up Your Sweet Potatoes This Year? One Word ... Streusel
Take sweet potatoes to a whole new level this Thanksgiving by adding this decadent crisp!
Ingredients
14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
1/2 cup half-and-half
1 teaspoon vanilla extract
3/4 teaspoon salt
1 large egg, lightly beaten
Streusel topping
1/2 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
1/2 cup chopped pecans
1/2 cup all-purpose flour
Related: 25 decadent pies that give cake a run for its money
Directions
1. Place cubed potatoes in a large pot of water. Bring to a boil. Reduce heat and simmer 12 minutes or until tender. Drain.
2. Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl. Add cooked potatoes to egg mixture. Beat with a mixer at medium speed until smooth. Spoon potatoes into a 13 x 9-inch baking dish coated with cooking spray.
3. Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in chopped pecans; sprinkle over potato mixture.
4. Potatoes can now be frozen. Thaw and bake covered at 375° for 30 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.
- By Cindy Hopper
For 21 apple recipes that'll steal the show at Thanksgiving, visit Spoonful!
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