CRISPY STREUSELED SWEET POTATO CASSEROLE
This is very good, not too sweet; a nice alternative to the marshmallow topped version. I got the recipe from Cooking Light Magazine and it is one I will be fixing for this Thanksgiving.
Provided by Susan Dillard
Categories Yam/Sweet Potato
Time 1h45m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Place potatoes in large pot of water and cook until tender.
- Drain, cool slightly and peel.
- Cut into chunks.
- Combine the half-and-half and next 4 ingredients 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 degrees for 15 minutes.
- Uncover and bake 25 minutes more or until the topping is browned and the potatoes are heated through.
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